My CSA loot last week consisted of the freshest, most tender, and sweet green beans I have seen in a while. I really wanted to use them in a way that showed off their freshness. You see, growing up, in India, folks had a way of cooking the c--- out of green beans. What a crime! These green beans had absolutely no trace of the yummy crunchiness that green beans ought to have.
A had just come back from school and was particularly wiped out on Friday. We decided to snuggle up on the couch and 'chill' (that is A's favorite word this year). Then A says "Mom, can we watch a cooking show?" Atta boy! I love this kid. So we checked out what our dear friend TiVo had for us, and that's how we stumbled upon an episode of Jamie Oliver's show.
What you see here is his version of a Green Bean salad. I think I managed to remember how he made it, but I could've missed a couple things. Either way, I assure you, this is a delicious way to eat your green beans. I made this as a side and took it to our friends' place for dinner. We had the beans alongside some salmon and rice. I could just eat a ton of the beans for lunch, dinner, or a snack!
Green Bean Salad
(From Jamie Oliver)
2 lbs fresh green beans
3 tbsp shallots, diced very fine
2 tsp dijon mustard
1/2 cup olive oil
1/4 cup white wine vinegar
1 tsp sea salt
1/2 tsp black pepper
4 tbsp fresh flat-leaf parsley, chopped fine
1. To prepare the beans, all I did was wash them. They were so fresh and tender that I didn't need to trim them or remove the side fiber. If you like, feel free to trim them.
2. Bring a large pot of salted water to a boil.
3. While the water boils, prepare the vinaigrette. Add shallots and dijon mustard in a large bowl. Whisk in the vinegar, salt, and pepper. Slowly drizzle in the olive oil, whisking as you go. You should end up with a nice emulsion.
3. Blanch the beans till crisp-tender, just about 2 - 4 minutes. Drain.
4. Add the beans (still nice and hot) to the bowl with the dressing. Toss well. Add the parsley. Toss again.
5. You could serve the beans immediately, but I think it is much better after sitting for about 30 minutes. Serve warm or at room temperature.