Garlic Green Beans with Mustard Vinaigrette
29 December, 2017
- 1 lb fresh green beans, trimmed
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 1 tablespoon finely minced red onion
- 4 cloves garlic, finely minced
- 2 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, minced
- ¼ teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- 5 tablespoons olive oil
- ¼ cup toasted sliced almonds
- 2 tablespoons Parmesan cheese, optional
- To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
- Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
- Heat 1 tablespoon oil in large nonstick skillet. Add beans and sauté 3 three minutes. Add vinaigrette; stir beans to coat and sauté an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately (serves 6).
Resources: HomeChef Cooking School