Evening Edge
What’s For Dinner?
DEL.ICIO.USGreen Bean Vinaigrette - from John Kessler
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Cuisine: Vegetable Vegetarian
Several years ago, a young Turkish woman showed me her recipe for olive oil-braised green beans (find this recipe by searching for Turkish Olive Oil-Braised Green Beans - Zaytinyagli Taze Fasdlye). I’ve rarely prepared them any other way since. But since this time of year calls for something bright and sharp, here's my spring take on it. -- John Kessler
Hands on time: 30 minutes Total time: 15 minutes Serves: 6
Ingredients:
Salt
1 pound fresh snap beans, trimmed
1 medium shallot, minced
2 tablespoons red wine vinegar
2 Roma tomatoes, diced
1/2 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons chopped parsley
Pepper
Instructions:
Cook the beans in a pot of heavily salted boiling water until they are tender and stop squeaking — about 5 minutes. Drain and plunge immediately into a bowl of ice water. When cold, drain well.
In a separate bowl, combine the shallot with the vinegar, tomatoes and a large pinch of salt. Let rest 5 minutes. Drain the juices into a third, smaller bowl. Whisk in the mustard. Slowly drizzle in the olive oil, whisking to emulsify the dressing. Season to taste. Pour over beans and toss well. Add parsley.
In a separate bowl, combine the shallot with the vinegar, tomatoes and a large pinch of salt. Let rest 5 minutes. Drain the juices into a third, smaller bowl. Whisk in the mustard. Slowly drizzle in the olive oil, whisking to emulsify the dressing. Season to taste. Pour over beans and toss well. Add parsley.
Nutrition:
Per serving (based on 6): 105 calories (percent of calories from fat, 77), 1 gram protein, 5 grams carbohydrates, 2 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 228 milligrams sodium.
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