Green Beans With Mint Vinaigrette And Pickled Onion
With vibrant green beans and tender, tangy onions, this recipe brings together a delightful medley of flavors and textures. The beans are blanched until tender-crisp, then tossed with a sweet and tangy onion mixture and a flavorful Dijon vinaigrette. The result is a refreshing dish that is perfect for a light lunch or as a colorful side on your dinner table.
— Constant Cookbook
Ingredients
- 1 Tbs. salt, plus more, to taste
- 3 lb. green beans, ends trimmed
- 1 1/2 cups white wine or cider vinegar
- 1 large white onion, peeled and cut crosswise
- into 1/8-inch-thick slices
- 3 Tbs. sugar
- 1 shallot, minced
- 2 tsp. Dijon mustard
- 1 Tbs. chopped fresh mint
- 2 Tbs. Champagne or white wine vinegar
- 5 Tbs. olive oil
- Freshly ground pepper, to taste
Instructions
- Bring a large saucepan two-thirds full of water to a boil over high heat. Add the 1 Tbs. salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
- In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes. Remove from the heat and let cool.
- In a small bowl, whisk together the shallot, mustard, mint and Champagne vinegar. Gradually whisk in 4 Tbs. of the olive oil. Season with salt and pepper and set the vinaigrette aside.
- In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil and add the beans. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes. Drain the onions, discarding the vinegar mixture, and add the onions to the beans. Cook until warmed through, about 2 minutes more. Add the vinaigrette and toss well to coat. Transfer to a warmed serving dish.
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