Stringbeansinvinaigrettesauce Recipes

STRING BEANS VINAIGRETTE

String Beans Vinaigrette image

Provided by Marialisa Calta

Categories easy, quick, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 pound green beans, washed, ends snipped off and sliced on the diagonal
1/2 medium onion, chopped fine
1 small clove garlic, chopped fine
1/3 cup freshly grated Parmesan cheese
6 tablespoons olive oil
2 tablespoons tarragon vinegar
1/2 teaspoon salt
Freshly ground pepper
2 medium tomatoes, sliced in wedges
1/3 cup black olive

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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 6 grams

COLD STRING BEANS WITH VODKA VINAIGRETTE

Cold String Beans with Vodka Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound string beans, trimmed, or 1 pound asparagus, peeled and trimmed
1/2 cup olive oil
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup Georgian or balsamic vinegar
2 tablespoons Polish vodka
1 tablespoon sumakh, see note
Salt and pepper
2 hard boiled eggs, finely chopped, optional
1 red bell pepper, finely diced, optional

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.

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

Ingredients

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.

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