Friday, July 23, 2010

Garlicky Green Bean Salad

My friend, Candace, e-mailed me this recipe today. She didn't know that I have fresh green beans in the refrigerator. ;)

Garlicky Green Bean Salad

6 cups fresh green beans, cut in half
1 clove garlic, chopped
¼ tsp salt
2 Tbsp wine vinegar
¼ tsp Dijon mustard
4 Tbsp extra virgin olive oil
Freshly ground pepper

Cook the green beans. When done, cool, then put into the refrigerator to chill.

While the beans are chilling, make the dressing: Mash the garlic and salt together. Stir in the vinegar and mustard. Gradually beat in the oil with a whisk. Grind on the pepper.

Add the dressing to the beans and stir well. Keep in the refrigerator until an hour before serving time. Let come to room temperature and stir well before serving.

This is best made a day or two before serving so the flavors can blend.

(Adapted from ideas in The Victory Garden Cookbook by Marian Morash, Alfred A. Knopf, 1982)

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