Green Beans With Vinaigrette Food

GREEN BEANS WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together the oil, lemon zest, lemon juice, Dijon mustard, and 1/2 teaspoon each salt and pepper.
• Fill a large bowl with ice water. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain. Transfer the green beans to the ice water to cool; drain and set aside.
• Toss the beans gently in the lemon vinaigrette.

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.

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.

GREEN BEANS WITH LEMON DILL VINAIGRETTE

Steps:

• Add all the ingredients for the lemon dill dressing to a 1 cup mason jar, secure the lid and shake the dressing together. Or you can whisk them together in a bowl. The dressing separates as it sits, so shake or stir it back together just before you toss it with the green beans.
• Place the trimmed green beans in a large skillet, (12″) along with 1/4 cup water. Place a lid on the skillet and turn the heat on to high until it comes to a boil. Then lower the heat to maintain a simmer, and steam the green beans just until barely tender and bright green, 6-8 minutes for fresh. Be sure to keep an eye on the level of water in the pan, if it looks like it's running dry, add a few tablespoons more water to finish cooking. If you're using frozen green beans, start checking sooner as they come already partially cooked.
• Drain the green beans and toss them with the dressing.
• Serve immediately!

GREEN BEANS WITH BASIL VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in ice bath until chilled, drain and transfer to serving platter.
• Meanwhile, chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
• Pour dressing over the green beans and grind pepper over to taste.

PAN-ROASTED GREEN BEANS WITH DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
• Heat 1½ teaspoons of the olive oil in a large skillet over medium-​high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
• Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
• Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.

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.

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.)

GREEN BEANS VINAIGRETTE

Steps:

• Wash and trim beans. Arrange in steamer over a little water, and steam until the beans are tender but still crisp, 5 to 7 minutes.
• Whisk oil and vinegar together in a serving bowl. When beans are cooked, drain thoroughly, and stir well with dressing to coat. Season with pepper and salt.

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 MAPLE-DIJON VINAIGRETTE

Steps:

• Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
• Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
• Toss green beans in dressing mixture or serve with dressing on the side.

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Steps:

• First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
• Keep a pot with water to boil and once the water boils place the green beans into the water.
• Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
• Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
• Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
• Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
• Pour the vinaigrette over the green beans and serve cold.

GREEN BEANS WITH RASPBERRY VINAIGRETTE

Steps:

• Vinaigrette: Whisk together ingredients and season to tate with salt and pepper.
• Green Beans: Blanch beans in boiling water for 2 minutes; drain and plunge into ice water. Drain well. Toss, red pepper and onions with vinaigrette. Sprinkle with pine nuts.

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 LEMON VINAIGRETTE

Steps:

• 1 Have ready a large bowl of ice water
• 2 Bring a large pot of salted water to a boil
• 3 Add the beans, reduce the heat to medium and cook until the beans are bright green and no longer crisp but not completely tender, 2 to 5 minutes
• 4 Drain the beans and immediately transfer them to the ice water for a few minutes to stop the cooking and retain the vibrant color
• 5 Drain the beans and transfer them to a clean towel to dry
• 6 In a bowl, whisk together the oil, lemon juice, zest, shallot, salt and pepper to taste
• 7 If desired, add mustard to taste
• 8 Just before serving, drizzle the vinaigrette over the beans and toss gently to coat
• 9 Sprinkle with additional lemon zest

GREEN BEANS WITH CIDER MUSTARD VINAIGRETTE

Steps:

• In a small skillet, bring cider vinegar and honey to a boil. Remove from heat, let cool, then stir in mustard, dill and lemon juice. Store vinaigrette in a resealable container.
• Prepare the green beans according to package directions. Place in a bowl and sprinkle with salt. Add vinaigrette to beans, gently toss to coat and garnish with radishes and watercress or arugula.

GREEN BEANS WITH SWEET ONION VINAIGRETTE

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

GREEN BEANS WITH SESAME VINAIGRETTE

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
• Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.

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.