Green Beans With Red Onion and Mustard Vinaigrette
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 44.37 ml olive oil
- 29.58 ml mustard seeds
- 78.78 ml red wine vinegar
- 14.79 ml sugar
- 1 medium red onion, thinly sliced
- 680.38 g green beans, trimmed
directions
- 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.
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