March 19, 2006

String Beans with Garlic Mustard Vinaigrette

About two years ago I had a revelation—vegetables can be good! I used to detest anything green. When I was little, my mom would not let me leave the table until I ate all my greens. I would sit there for hours! By the time I finished my last bite, my parents had already cleaned the dishes and were ready for bed. I just hated vegetables, but recently I learned that if I prepare them with the right seasonings, I actually really like them—in fact, I now even crave them.

String beans are one of my favorites. I usually dress them with this garlic mustard vinaigrette that Jamie Oliver suggests in one of his cookbooks. I used too much on my beans pictured above (I made dressing for two servings and used only one serving of beans), but you get the idea. You can also, of course, use this dressing on other vegi’s as well.

Adapted from Jamie Oliver’s recipe, here is how I make my string beans and dressing (for two servings):
  • 2 handfuls of string beans
  • 1 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  1. In a pot over high heat, fill 2/3's with water and cover. When the water reaches the boiling point, add beans and cook through (like Jamie Oliver, I like my beans fully cooked and not crunchy—that squeaky sound on my teeth drives my crazy!). The beans are ready when they can bend with ease.
  2. As you are waiting for the water to boil and the beans to cook, add the remaining ingredients in a bowl and whisk together.
  3. When beans are cooked, drain and add to bowl and toss with dressing.

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