Green Bean Salad with Mustard-Caper Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is so tasty! You'll never want to do green beans any other way again. Ingredients:
2 lbs green beans, trimmed |
2 tablespoons drained capers |
1 tablespoon fresh lemon juice, to taste |
1 tablespoon dijon-style mustard, to taste |
2 tablespoons dry white wine |
1/2 cup olive oil |
2 hard-boiled eggs |
salt and pepper, to taste |
Directions:
1. Boil beans in salted water for 5 minutes, or until crisp-tender.
2. Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
3. 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).
4. In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.
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