Cold String Beans With Vodka Vinaigrette Recipes

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

STRING BEANS VINAIGRETTE

Steps:

• Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
• Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Steps:

• First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
• Keep a pot with water to boil and once the water boils place the green beans into the water.
• Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
• Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
• Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
• Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
• Pour the vinaigrette over the green beans and serve cold.

GREEN BEANS WITH WARM DIJON VINAIGRETTE

Steps:

• To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
• Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
• Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.

COLD STRING BEANS WITH VODKA VINAIGRETTE

Steps:

• Blanch and refresh string beans in salted water.
• In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
• Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
• Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
• Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.

COLD-PICKLED GREEN BEANS

Steps:

• Stir the tarragon vinegar and water together in a bowl.
• Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
• Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.

EASY, COLD BALSAMIC GREEN BEAN SALAD

Steps:

• Add about 6 cups of water to a large pot on the stove. Boil the water.
• When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
• Remove the green beans from the pot and rinse with cold water. Dry the green beans.
• Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
• Stir to combine all of the ingredients.
• Chill in the fridge for 45 minutes.

ITALIAN MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
• While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
• Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
• Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!

GREEN BEANS WITH SWEET ONION VINAIGRETTE

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07