string beans in vinaigrette
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featured in sunday early dinner
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ingredients
5 cups water
1/4 pound string beans, ends snipped
1 medium shallot, halved and finely chopped
1 heaping tablespoon Dijon mustard
1 teaspoon sherry vinegar
Salt and freshly ground black pepper
Extra-virgin olive oil, for serving, optional
1/4 pound string beans, ends snipped
1 medium shallot, halved and finely chopped
1 heaping tablespoon Dijon mustard
1 teaspoon sherry vinegar
Salt and freshly ground black pepper
Extra-virgin olive oil, for serving, optional
instructions
1
Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
2
In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
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