String Beans in Vinaigrette (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
5 cups water |
1/4 pound string beans, ends snipped |
1 medium shallot, halved and finely chopped |
1 heaping tablespoon dijon mustard |
1 teaspoon sherry vinegar |
salt and freshly ground black pepper |
extra-virgin olive oil, for serving, optional |
Directions:
1. Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
2. In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
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