WHY THIS RECIPE WORKS: Green beans are excellent candidates for the classic, simple cooking technique of blanching. Cooked quickly in rapidly boiling salted water and then chilled in ice water to cool them and stop their
cooking instantly, green beans hold their fresh flavor, bright color, and crisp-tender texture beautifully. The rustic, slightly sharp mustard vinaigrette here brought out the best in the beans without overshadowing their mild flavor. Be sure to set up the ice water bath before cooking the green beans, as plunging them in the cold water immediately after blanching both retains their bright green color and ensures that they don’t overcook. The beans are delicious at room temperature, slightly chilled, or briefly rewarmed in the microwave.
Serves: 4
Total time: 30 minutes
INGREDIENTS:
- 1 pound green beans, trimmed
- Salt and pepper
- ¼ cup extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1½ teaspoons red wine vinegar
- 1 small shallot, minced
- 1 small garlic clove, minced
- ½ teaspoon minced fresh thyme
INSTRUCTIONS:
- Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add green beans and 1 tablespoon salt to boiling water and cook until crisp-tender, 2 to 4 minutes. Drain beans, then transfer immediately to ice water. Let beans cool completely, about 5 minutes, then drain again and pat dry with paper towels.
- Whisk oil, mustard, vinegar, shallot, garlic, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Add green beans and toss to combine. Season with salt and pepper to taste. Serve.
