Garlic Vinaigrette Over Green Beans Food

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

GREEN BEANS WITH GARLIC AND ROSEMARY

Steps:

• Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
• Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
• Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
• Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
• Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
• Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
• Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.

GARLIC GREEN BEANS

Steps:

• Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter. Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS

Steps:

• For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
• In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.

GREEN BEANS WITH GARLIC VINAIGRETTE

Steps:

• GARLIC VINAIGRETTE:.
• In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
• BEANS:.
• Steam beans until tender and still slightly crunchy; do not overcook.
• Toss with vinaigrette and serve.

GREEN BEANS WITH WARM DIJON VINAIGRETTE

Steps:

• To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
• Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
• Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.

GARLICKY GREEN BEANS

Steps:

• Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.

GREEN BEANS WITH WHITE WINE AND GARLIC VINAIGRETTE

Steps:

• Blanch the green beans in boiling water for 2 minutes and drain.
• Plunge them into cold water and drain again.
• Whisk together the remaining ingredients and add to the green beans.
• Toss and serve.
• 6 1/2-cup servings.
• Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.

GARLIC GREEN BEANS

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

GARLIC VINAIGRETTE OVER GREEN BEANS

Steps:

• Vinaigrette: Combine first 7 ingredients in a small bowl, (from lemon rind to garlic), stir to mix with a whisk.
• Beans: Cook beans in a large pot of boiling water, 4 minutes or until crisp tender.
• Drain well.
• Place beans in a large bowl, add lemon mixture, toss well to coat.
• Sprinkle with almonds and thyme.

GREEN BEANS WITH LEMON VINAIGRETTE

Steps:

• Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
• Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)

SUZANNE SOMERS' GREEN BEANS AND VINAIGRETTE

Steps:

• Steam the beans until tender and still slightly crunchy; don't overcook.
• Set the beans aside while you make the vinaigrette.
• Mix the garlic, lemon juice, salt and pepper in a bowl.
• In a slow stream, whisk in the olive oil until combined.
• Toss beans with vinaigrette and serve.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GARLIC VINAIGRETTE

Steps:

• Mix lemon juice and garlic in small bowl.
• Pour in olive oil, whisking as you pour it in.
• Salt and pepper to taste.
• Pour over salad or green beans and toss well.

GREEN BEANS WITH HERB DRESSING

Steps:

• In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
• Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
• Place green beans in a medium serving dish. Pour dressing mixture over the beans.

GREEN BEANS VINAIGRETTE

Steps:

• Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongsor a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
• Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.