This lemon and dill vinaigrette is a natural complement to green beans.
It's also great tossed with steamed asparagus or drizzled over sliced
fresh tomatoes. To make this recipe serve 10, multiply all the
ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2
1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons
mustard and 3/4 teaspoon each salt and pepper.Preparing -
1
Bring
an inch of water to a boil in a large saucepan fitted with a steamer
basket. Add green beans, cover and cook until tender-crisp, 5 to 7
minutes. Remove from the heat.
2
Meanwhile,
whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a
large bowl. Add the green beans and toss to coat. Let stand about 10
minutes before serving to blend flavors.
No comments:
Post a Comment