You may also like
Categories:
green green beans beans beans kosher salt parsley fresh oregano lemon sherry vinegar mustard garlic extra-virgin olive oil parsley fresh chives salt
Viewed: 52 - Published at: 4 years agoIngredients
- 1/2 pound green, Roma, or pole beans
- 1/2 pound French green beans
- 1/2 pound wax beans
- 1/2 pound Tongue of Fire beans
- Pinch of kosher salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano, marjoram, or basil
- Zest and juice of 1 lemon
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, smashed and minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Sea salt and freshly ground black pepper
Method
- Snap off and discard the stem ends of all the beans.
- Bring a large pot of water to a boil and add the kosher salt.
- Prepare a large bowl of ice water and set aside.
- Working with one variety at a time, blanch the beans (see Know-how, page 261), cool in the ice water, and drain thoroughly (I usually blot with a paper towel to remove excess water).
- Chill in the refrigerator.
- (You may need to add more ice between batches.)
- Place the beans in a large bowl and add the parsley and oregano.
- Stir together the lemon zest and juice, vinegar, mustard, and garlic in a small bowl.
- Slowly whisk in the olive oil until well incorporated.
- Add the parsley and chives and season with salt and pepper to taste.
- Pour the vinaigrette over the beans and serve at room temperature or refrigerate until ready to serve.
