Audrey Quealy - Minneapolis, MN
Serves 4-6
Serves 4-6
Ingredients
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds
Instructions
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.
In a large mixing bowl, mix up the mustard, honey, vinegar, a pinch of salt and the pepper with a whisk. Once the ingredients are well combined, drizzle in the oil in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with the sliced scallions and radishes. Toss to coat.
I used this for a family dinner with a niece I hadn't see in a long time. It was a HUGE success. Thanks for sharing.
ReplyDeleteKay Q.