Green Beans With Warm Raisin Caper Dressing Recipes

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GREEN BEANS WITH WARM RAISIN-CAPER DRESSING



Green Beans with Warm Raisin-Caper Dressing image

This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be a refreshing contrast to mashed potatoes and roast turkey.

Provided by Shira Bocar

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 pound green beans, trimmed
1/4 cup golden raisins
1 tablespoon sherry vinegar
1 teaspoon whole-grain mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, chopped
Kosher salt and freshly ground pepper
3 tablespoons toasted pepitas

Steps:

  • Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
  • In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.

GREEN BEANS WITH WARM BACON VINAIGRETTE



Green Beans with Warm Bacon Vinaigrette image

Grill the green beans for this side dish with a bacon-mustard dressing.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 6

1 1/4 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, chopped
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
  • Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
  • While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
  • Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE



Herbed Green Beans with Warm Mustard Vinaigrette image

Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons minced shallot (from 1 to 2 shallots)
1 tablespoon whole-grain mustard
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, plus small sprigs for serving

Steps:

  • Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
  • In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
  • In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
  • Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.

Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g

GREEN BEANS WITH VINAIGRETTE



Green Beans with Vinaigrette image

These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pounds green beans, stem ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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.

GREEN BEANS WITH WARM BACON DRESSING



Green Beans with Warm Bacon Dressing image

Provided by Martina McBride

Categories     side-dish

Time 30m

Yield 5 to 6 servings

Number Of Ingredients 11

1 1/2 pounds green beans, trimmed
1/4 pound smoked bacon, chopped (about 3 slices)
1/4 cup chopped shallots (about 2 shallots)
1 garlic clove, chopped
2 tablespoons sherry wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1/4 cup extra-virgin olive oil
Kosher salt
1/2 cup crumbled soft fresh goat cheese
1/4 cup dried sweetened cranberries

Steps:

  • Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
  • Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
  • Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

GREEN BEANS WITH MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
  • Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
  • Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

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