Ingredients Salt and pepper 1 pound green beans, trimmed 1 teaspoon Dijon mustard 2 tablespoons balsamic vinegar 3 tablespoons olive oil 1 pint cherry tomatoes, quartered 1 Handful fresh basil leaves, (leave whole)
Instructions 1. Bring a large saucepan of salted water to a boil. Add the beans and cook for 4 minutes or until tender. Lift the beans from the water and transfer to a large bowl. Run cold water into the bowl until the beans are cold. Spread them out on paper towels and pat them dry. 2. In a small bowl, whisk the mustard, vinegar, salt, and pepper. Gradually whisk in the olive oil. 3. In another bowl, combine the cherry tomatoes, basil leaves, and 2 tablespoons of the dressing. 4. Arrange the beans on a platter. Spoon the remaining dressing over them. Add the cherry tomato mixture and sprinkle with more salt and pepper.
Description A nice vegetable to be served cold
Notes This recipe was in the Boston Globe on September 9,2009. I read it when I was planning my menu for Rosh Hashanah and this was added to the menu. It was very well received.
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