Green Beans Vinaigrette Recipe - Cooking Index
Green Beans Vinaigrette Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh green beans - trimmed |
| 1/2 | Lemon juice - squeezed | |
| 2 teaspoons | 10ml | Meaux - (pommery) mustard |
| 3 tablespoons | 45ml | Olive oil |
Drop the beans into a saucepan of rapidly boiling water, let the water return to a boil, and simmer the beans for 5 minutes or until they are cooked but still have some bite. Drain them, rinse them with cold water until they're no longer warm, and pile them into a colander; set them aside.
In a bowl, whisk together the lemon, salt and pepper to taste, and mustard and, when the mixture is smooth, add the oil a little at a time.
Arrange the beans in a shallow dish and pour the dressing over them. Serve at once. This recipe goes best with my Rack of Lamb DGP.
Source:
Hawkins Futura Cookbook - 1987 Supplement
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