Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.
2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
3. Sprinkle with the almonds and serve.
Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by a grilled bratwurst sandwich on rye. Topped with tangy and bold local mustard, plus grilled Walla Walla sweet onions, this classic sammie is complemented by fresh salad greens, a crisp Sauvignon Blanc and housemade pickled cauliflower. Also: Whip up a tart-sweet apricot galette to finish off the meal.
Here are a few recipe ideas for the week:
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.
Roasted Beet Salad with Tarragon Vinaigrette
Served over a bed of baby lettuce, this tarragon-kissed salad brings out the lovely flavors of fresh beets.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.