2000s Recipes + Menus
Green Beans with Red Onion and Mustard Seed Vinaigrette
Serves8
- Active time:30 min
- Start to finish:40 min
August 2001
- 3 tablespoons olive oil
- 2 tablespoons mustard seeds
- 1/3 cup red-wine vinegar
- 1 tablespoon sugar
- 1 medium red onion, thinly sliced
- 1 1/2 lb green beans, trimmed
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Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
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Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
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Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
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Have ready a large bowl of ice and cold water.
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Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
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Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.
- Keywords
- green bean,
- dressing,
- salad,
- onion,
- thanksgiving
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