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Categories:Viewed: 85 - Published at: 10 years ago
Ingredients
- 1 teaspoon kosher salt, plus more to taste
- 1 pound fresh green beans, washed, ends trimmed, and left whole or cut in half or bite-size pieces
- 1 teaspoon finely chopped fresh or 1/2 teaspoon dried summer savory
- 1/2 small red or sweet white (such as Vidalia) onion, finely chopped
- 2 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon Dijon mustard
- Ground black or white pepper to taste
- 2 tablespoons neutral-flavored or olive oil
Method
- Fill a medium-size pot half full with water, add the salt, and bring to a boil over high heat. Add the beans and summer savory to the pot and boil for 3 1/2 to 4 minutes, until the beans are tender but still have a slight crunch (either pierce one with a fork to feel the tenderness or take one out of the pot, run it under cold water, and taste it). Using a slotted spoon or tongs, remove the beans from the pot and put them in a colander. Reserve 1/4 cup of the cooking liquid. Set the colander in the sink and rinse the beans with cold water. Let them drain.
- Transfer the beans to a serving bowl or a platter and sprinkle the chopped onion over the top.
- Combine the vinegar, mustard, pepper, and reserved cooking liquid. Whisk in the oil. Dip a green bean into the vinaigrette and taste, adding a bit more salt, pepper, oil, or vinegar as needed.
- Pour the vinaigrette over the green beans and toss. Cover the bowl and refrigerate. Remove the beans from the refrigerator at least 30 minutes before serving. Serve at room temperature.
