Green Beans With Mustard Vinaigrette Recipes

Steps:

• Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
• In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
• In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
• Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

Steps:

• Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
• While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

Steps:

• Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
• Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
• Toss green beans in dressing mixture or serve with dressing on the side.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

Steps:

• Add beans to boiling water, cook till desired doneness.
• Drain beans in colander.
• While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
• slowly whisk in olive oil.
• Put beans in a serving bowl and toss with the vinaigrette.
• serve immediately.

Steps:

• Put the drained steamed or blanched green beans in a mixing bowl.
• In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
• Pour the mixture over the beans and toss to coat.
• Season with salt and pepper to taste.
• Serve hot, cold, or at room temperature.

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
• Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
• Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper, to taste.
• Serve at room temperature or chilled.
• gourmet magazine -- sara moulton.

Steps:

• Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain.
• Combine the green beans and onion in a large bowl.
• Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.
• Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Steps:

• Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

Steps:

• Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
• Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.