Green Beans With Mint Vinaigrette and Pickled Onion

Submitted by Mimi Bobeck

• Ready In: 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 tablespoon salt, plus more, to taste
• 3 lbs green beans, ends trimmed
• 1 1⁄2 cups white wine or 1 1/2 cups cider vinegar
• 1 large white onion, peeled and cut crosswise into 1/8 inch thick slices
• 3 tablespoons sugar
• 1 shallot, minced
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped of fresh mint
• 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
• 5 tablespoons olive oil
• fresh ground pepper, to taste

directions

1. Bring a large saucepan two-thirds full of water to a boil over high heat.
2. Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
3. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
4. In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
5. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
6. Remove from the heat and let cool.
7. In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
8. Gradually whisk in 4 Tbs of the olive oil.
9. Season with salt and pepper and set the vinaigrette aside.
10. In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
11. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
12. Drain the onions, discarding the vinegar, and add the onions to the beans.
13. Cook until warmed through, about 2 minutes more.
14. Add the vinaigrette and toss well to coat.
15. Transfer to a warmed serving dish.