French Beans With Dijon Vinaigrette Capers And Garden Cress Food

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

FRENCH STRING BEANS

Steps:

• Preheat the oven to 425 degrees F.
• Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
• Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

FRENCH-CUT GREEN BEANS WITH DILL BUTTER

Steps:

• To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
• Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
• Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.

QUICK FRENCH GREEN BEANS WITH BACON

Steps:

• 1. Fry bacon in heavy large skillet until almost crispy. Add onions and fry until golden brown or tender.
• 2. Add green beans. If canned, do not drain; if frozen, add 1 cup water or chicken broth.
• 3. Add seasonings.
• 4. Cover and cook on medium heat until most of liquid cooks away.

HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
• Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

FRENCH BEANS WITH DIJON VINAIGRETTE, CAPERS AND GARDEN CRESS

Steps:

• To make the vinaigrette, put the mustard, garlic and vinegar in a mixing bowl. Slowly add the olive oil while whisking until you get a thick dressing. Taste and season. Blanch the beans in boiling salted water for 4 minutes. Refresh and drain. Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress. Pile the beans on a serving plate and garnish with cress. When serving warm, mix the vinaigrette with the warm beans and the rest of the ingredients just before serving.