 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Fresh, vibrant flavours. Ingredients:
1/2 cup pine nuts |
2 lbs green beans |
6 tablespoons olive oil, divided |
8 large shallots, thinly sliced |
5 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
3 spring onions, finely chopped |
1/4 cup fresh dill, finely chopped |
1 tablespoon lemon, zest of, coarsely grated |
Directions:
1. Spread the pine nuts in a dry, heavy skillet.
2. Toast over medium heat, shaking the pan, until golden, about 5 minutes.
3. Bring a large pot of salted water to the boil.
4. Add the beans and cook over medium-high heat until tender, about 8 minutes.
5. Drain and refresh under cold water; drain.
6. In a medium pan, heat 2 tblsps of the oil.
7. Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
8. Add the vinegar and reduce by half, 1 to 2 minutes.
9. Scrape the contents of the pan into a large bowl.
10. Whisk in the mustard and the remaining 4 tblsps of olive oil.
11. Add the green beans, scallions, dill and lemon zest and toss.
12. Season with salt and pepper.
13. The salad can be made up to 3 hours ahead.
14. Keep covered at room temperature.
15. Sprinkle with toasted pine nuts and serve.
|
|