When I was growing up, we were a meat and potato family, and along with these two dinner staples, my Mother would add a vegetable side dish, often canned or frozen. Our usual vegetable options were peas, beans, carrots, or corn, and they were by boiling them with nothing added before serving. I guess it isn’t surprising that I grew up not caring for vegetables! As an adult, I learned just how tasty fresh green beans can taste when cooked properly with just a few ingredients added for flavor.
My favorite way to cook green beans is to blanch them in boiling salted water until they are tender crisp. I then take them from the boiling water and drop them into an ice water bath to retain their bright green color and stop the cooking process at just the right point, so they do not get soft. After the beans are cooked, you can then season them with a myriad of options to enhance their flavor and create a variety of different side dishes. This easy side dish is prepared by tossing the cooked beans in a vibrant mustard vinaigrette and then topping them with toasted sliced almonds for added crunch and flavor. I prefer serving these beans at room temperature which makes them the perfect side dish when entertaining. To toast your almonds, spread them out on a baking sheet, then bake for about 7 to 8 minutes in a 350 degree F. preheated oven.
Deborah Mele 2016
Green Beans With Mustard Vinaigrette & Toasted Almonds
- 1 1/2 Pounds Fresh Green Beans, Ends Trimmed
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons White Balsamic Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 1/2 Cup Lightly Toasted Sliced Almonds (See Notes Above)
- Bring a large pot of lightly salted water to a boil.
- Drop the beans into the pot, then cook until tender crisp, about 6 to 7 minutes.
- Drain the beans in a colander, then drop them into a bowl filled with ice water to stop the cooking process and keep the beans bright green.
- After 10 minutes, drain the beans and blot dry with paper towels and place in a bowl.
- In a small bowl, whisk together the mustard, balsamic vinegar, oil, salt and pepper.
- Pour the dressing over the beans and toss to coat well.
- Arrange the beans onto a platter and scatter the almonds over the top.