I got this recipe, along with a bag of just picked green beans, with my CSA basket last Thursday. I immediately had to make it! I didn’t have any shallots, so I just skipped that ingredient. Red onion could easily replace them. Since I am trying to incorporate more raw food into my diet, I didn’t blanch the green beans. They were crisp and delicious and Dave and I loved them.
Lemon-Dill Green Beans
From EatingWell: May/June 2009, November/December 2010
This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes.
4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 25 minutes
1 pound green beans, trimmed
4 teaspoons chopped fresh dill
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.