Photo: Lucy Gibney, M.D.
- 1 pound green beans
- 1/3 cup olive oil
- 1 1/2 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 2 Tbsp. chopped shallots
- 1 tsp. crushed or minced garlic
- 3 Tbsp. chopped parsley
- Sea salt to taste
Wash green beans and pat dry, then toss directly into a skillet with enough olive oil to coat lightly.
Cook on medium heat until your skillet and beans are hot; then, cook on low with lid partially on the skillet. You want to have some effect of steam from the liquid that's releasing from the beans, but you don't want them to become soggy. I like green beans to be lightly cooked and still crisp. I look for the color to brighten and then I try one when I think they're done. If you like beans that are cooked longer, watch for the green to darken and the beans to soften.
Meanwhile, for the dressing chop shallots, garlic and parsley and place them in a bowl. Add oil, mustard, red wine vinegar and salt. Whisk the ingredients together and let them sit.
When beans are cooked to your liking, allow them to cool partially and then add dressing and toss.
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