Thursday, November 23, 2006
Green beans with viniagrette dressing
Serves fourI got this from one of Jamie Oliver's cookbooks. It's damn good and simple to make.
4 handfuls of green beans, stem ends snapped off
2-3 tsp ground dry mustard
2 T white wine vinegar
7 T extra virgin olive oil
Salt and ground pepper
1 med shallot, diced finely
Optional:
1 T Capers, drained and rinsed
1/2 clove garlic, crushed
Bring water to boil and add beans. Cook for 405 minutes, or just past the "squeak on your teeth" stage.
While the beans are cooking, combine vinegar and mustard in a bowl, and while stirring, add the olive oil. Season with salt and pepper, add shallots and capers, and garlic.
Test beans. If it's still hold it's shape but is soft enough to not squeak, drain the rest and toss with the dressing.
Serve hot as a side dish or warm as a salad in a bowl.
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