Friday, September 29, 2017

Green Beans with Basil Vinaigrette Weekend Recipe

It is still in the 90s here this week, not at all what you expect at the end of September, but the basil is loving this heat and producing more leaves.  This cold bean dish is perfect to enjoy when the temps are hot and humid.

Green Beans with Basil Vinaigrette

1 lb. green beans, trimmed
1 small clove garlic, peeled
1/2 tsp salt
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed flat parsley leaves
2 1/2 Tbls olive oil
2 Tbls red wine vinegar
2 tsp dijon mustard
fresh ground black pepper to taste

Bring a large pot of salted water to a boil.  Fill a large bowl with ice and water for an ice bath.  Add green beans to water and cook until crisp tender, 3 to 4 minutes.  Drain and transfer to the ice bath.  Let sit in the ice bath until chilled, then transfer to a serving platter.

While the beans are cooling make your vinaigrette by chopping garlic on a cutting board and sprinkle with salt.  Mash with the side of the knife until it forms a paste.  Take this paste and add to a food processor or blender with herbs, olive oil, Dijon mustard and puree until smooth.  Pour resulting dressing over chilled beans and grind some fresh pepper to taste.

Enjoy your chilled beans with other garden fresh items or grilled chicken or a burger.

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