Green Beans Vinaigrette
Easily prepared ahead of time and served at room temperature, these green beans are a perfect accompaniment to a holiday meal.
  • salt and pepper
  • 2 tbs fresh green beans, trimmed
  • 2 tbs red wine vinegar
  • 1 tbs lemon juice
  • 1 tsp Dijon mustard
  • 1 shallot, minced
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  1. Place a large bowl of ice water in the sink.
  2. Bring a large pot of salted water to a boil over high heat.
  3. Add green beans and return to boil.
  4. Cook until beans are tender, 3 to 5 minutes.
  5. Using a slotted spoon, quickly transfer green beans to ice water to stop cooking.
  6. Drain and lay out on paper towels to dry. (Can be done up to 3 days in advance to this point. Wrap in damp paper towels, cover with plastic wrap and refrigerate. Bring to room temperature before serving.)
  7. In a large bowl, whisk vinegar, lemon juice, mustard, shallots, ¼ tsp salt and ⅛ tsp pepper until blended.
  8. Slowly add both oils, whisking constantly until thickened. (Can be made up to 3 days in advance, minus the shallots. Keep chilled in a glass jar with a tight-fitting lid. Add shallots right before using.)
  9. Just prior to serving, toss beans with vinaigrette and add shallots.
  10. Serve at room temperature.
Nutrition Information
Calories: 996 Fat: 110g Saturated fat: 11g Unsaturated fat: 95g Carbohydrates: 4g Sugar: 1g Sodium: 221mg Fiber: 1g Protein: 1g
Recipe by Marty's Musings at