Archive for November 9th, 2011

It’s been awhile since I made this one, but I’m happy I found it in the “recipe folder” and can add it into the rotation. Simple & Yummy.

Green Beans with Basil Vinaigrette

1 large shallot, thinly sliced (approx. 2 tbsp)
2 tbsp red wine vinegar
1 1/2 tsp dijon mustard
1/4 cup olive oil
1 1/2 lbs green beans
1/2 cup fresh basil, chiffonade if you can or roll and thinly slice
salt and pepper to taste

In a medium bowl cover sliced shallot with vinegar and let marinate for at least 3 hours. Whisk in mustard, salt and pepper. Gradually whisk in olive oil. Steam (or cook your green beans in boiling salted water) until tender crisp. Drain if boiling. Rinse under cold water. Stir basil into oil vinaigrette. In a bowl toss beans with dressing, place on platter and serve immediately.

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