18 April 2012

balsamic + beans

green beans
{image credit: house on hill road}
Hurray green beans! Hurray salads made ahead of time! Hurray responsibility!

This is not the prettiest salad, since anything made with balsamic vinegar is going to be rather . . . brown. Unfortunate fact of life. But the dressing has such wonderful tang, the almonds have such wonderful crunch, and it all tastes so fresh and summery, you've got to try it.

Leftovers would make a great lunch, maybe paired with chopped poached chicken? Hardboiled eggs? Feta? 


Balsamic Green Bean Salad
(I have no idea where I got the original recipe)

1 lb green beans, trimmed and cut into 1 1/2-inch pieces
1/4 cup diced red onion
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic
salt and pepper to taste
1/4 cup sliced almonds

1) Bring large pot of water to a rolling boil. Add green beans and cook until crisp-tender, approximately 5 minutes. I prefer mine more crisp than tender.
2) Place onion in bottom of large metal colander. When beans are done cooking, drain in colander and shake to remove excess water, then pour into a mixing bowl. This step takes the edge off the onions: they are not exactly cooked, but the boiling water tames them a bit.
3) Pour olive oil, vinegar, mustard, and garlic into blender; blend until smooth and creamy. Pour dressing over green beans, toss to coat thoroughly, and season to taste with salt and pepper. You may want a splash more balsamic vinegar as well.
4) Refrigerate for at least 30 minutes. Just before serving, stir in sliced almonds.

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