Green Beans with Dijon Mustard Vinaigrette
Get ready to elevate your green bean game! This is one of my more simple recipes and perfectly suited to a summer meal when you can’t be bothered to do much in the kitchen. The most difficult thing about this recipe is steaming the beans. I like my green beans to be just barely steamed. I’m not sure if this is because, prior to moving to California, I only had army green, mushy green beans or if this is my vegetarian equivalent of ordering a medium rare steak. Regardless, I encourage you to give your beans a light touch.
The vinaigrette is a cinch to whip up and can be used on green salads, to dress quinoa or even to roast vegetables with. I prefer to use Meyer lemon juice as it is a bit sweetener than the standard lemon but not to worry if you don’t have any on hand. Either embrace the sour and follow the recipe below or add a pinch of sugar to mellow it out.
INGREDIENTS
12 oz (340g) green beans, trimmed
1 Tbsp Meyer lemon juice
2 tsp Dijon mustard
¼ tsp salt
¼ c olive oil
Black pepper
Lemon zest
DIRECTIONS
Prepare a steam basket and turn heat to medium high. Once the water is boiling and a sufficient amount of steam is being generated, add the beans. Cook until crisp tender, about 3-5 minutes. (See NOTE)
While the green beans are steaming, prepare the vinaigrette. In a large bowl combine lemon juice, mustard and salt. Slowly pour in olive oil and whisk until emulsified.
Transfer the cooked green beans to the bowl with the vinaigrette and mix. Taste and adjust seasonings.
Arrange on a serving platter and garnish with freshly ground black pepper and lemon zest.
Serves: 4
NOTE
Blanch & Shock: To quickly halt cooking consider using an ice bath for the green beans. To do this simply fill a large bowl halfway with ice and add water. When the green beans are steamed to your liking, immediately plunge them into the ice water. This will allow them to better maintain their vibrant, green color and ensure that they stay crisp tender.