Green Beans In Basil Walnut Vinaigrette
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For a lovely presentation put one or two radicchio or red cabbage leaves on each salad plate and mound the green beans on top, garnishing with the scallions and walnuts.
1 1/2 pounds young green beans, trimmed
Vinaigrette
• 1 teaspoon chopped garlic• 20 basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons Dijon mustard
• 4 tablespoons white wine vinegar
• 1/2 cup extra virgin olive oil
Garnish
• Chopped toasted walnuts• 3 scallions thinly sliced
Bring a large pot of salted water to a rolling boil, add green beans and cook until just tender-crisp, 3 to 5 minutes. Drain immediately unto a colander and pour ice water over beans to stop the cooking action. Drain well.
In a blender or food processor put the garlic, basil, salt and ground pepper. Pulse on and off, then add the mustard and vinegar. Pulse until smooth. Add the oil very slowly in a thin stream with the machine running, just until blended.
Place the beans in a serving bowl and pour the vinaigrette over them, Toss to coat thoroughly. Garnish with the scallions and walnuts.
Serves 4 to 6
Find more great garden-inspired recipes in Renee's Cookbooks
