Monday, April 21, 2014

Green Beans with lemon Vinaigrette

I made this for Easter and it makes the green beans light and wonderful.  Tastes like Spring!
Green Beans with Lemon-Mustard Vinaigrette
Serves 4 as a side dish
2 pounds green beans, washed and trimmed
1 tbsp Dijon mustard
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp lemon zest
salt and pepper

Steam Green Beans over boiling water so they are bright green but not soft.  Should be crunchy when eating them.
In a bowl, whisk together the mustard, lemon juice, olive oil, lemon zest and a pinch of salt and pepper.  If it is needed, season with more salt and pepper.
Toss the green beans with the dressing and serve.

At Christmastime I trade the green beans for Asparagus.  Then wrap the asparagus in strings of lemon.  Both recipes are wonderful.  Enjoy!

No comments:

Post a Comment