Green Beans, Peas, and Turnips in Warm Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you trim and blanch the green beans and turnips one day ahead of time, this dish will come together in just minutes. Ingredients:
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1 pound slender green beans, trimmed, cut in half on diagonal |
1 pound 2- to 2 1/2-inch white turnips, each cut into 16 wedges |
1 cup shelled fresh peas or frozen peas, thawed |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fresh italian parsley |
2 tablespoons chopped fresh mint |
Directions:
1. Whisk oil, vinegar, and salt in medium bowl to blend.
2. Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. (Vinaigrette and vegetables can be prepared 1 day ahead. Cover separately and chill.)
3. Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve.
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