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| Green beans in a sophisticated mustard dill sauce will please the crowds. |
One of the great joys of the British summer is the appearance of green beans grown in the UK. They're fatter than Kenyan 'fine' beans and a little more substantial but they are also less expensive.
Whether steamed or cold in a salad, they are a sweet crunchy treat.
Green Beans in Mustard-Dill sauce comes from the incomparable Ina Garten, one of 67's favourite cooks. Ina has just released another cookbook and this recipe is in it.
67 first had it many years ago in the States; it was a delight to be reminded of how wonderful it was.
The beans are cooked al dente and served cold. The lovely mustard-olive oil-dill dressing elevates them from the everyday to something elegant and special.
They're probably more suitable for adults than kids but some adventurous children could find them to their taste.
It's the perfect accompaniment to cold meats and makes a splendidly tasty vegan side.
Cost: £2.50
Serves: 6 (recipe doubles easily)
Ingredients:
340gm/12oz green beans
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp fresh dill, finely chopped
1/8 tsp coarse black coarsely ground pepper
Method:
Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens. Not for commercial use.
Whether steamed or cold in a salad, they are a sweet crunchy treat.
Green Beans in Mustard-Dill sauce comes from the incomparable Ina Garten, one of 67's favourite cooks. Ina has just released another cookbook and this recipe is in it.
67 first had it many years ago in the States; it was a delight to be reminded of how wonderful it was.
The beans are cooked al dente and served cold. The lovely mustard-olive oil-dill dressing elevates them from the everyday to something elegant and special.
They're probably more suitable for adults than kids but some adventurous children could find them to their taste.
It's the perfect accompaniment to cold meats and makes a splendidly tasty vegan side.
Cost: £2.50
Serves: 6 (recipe doubles easily)
Ingredients:
340gm/12oz green beans
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp fresh dill, finely chopped
1/8 tsp coarse black coarsely ground pepper
Method:
- Put a large pot of salted water on to boil
- Remove tops and tails of beans
- When water is boiling, add beans
- As soon as water returns to the boil, cook 4 mins, no more
- Prepare a bowl of ice water
- The beans are ready when they are cooked but still have a bit of bite to them. Remove with a slotted spoon or spider and plunge immediately into the ice bath.
- Allow to cool. This step can be prepared ahead; wrap well and refrigerate.
When ready to serve:
- Allow the beans to come to room temperature
- Whisk together the dressing ingredients and pour over the beans
- Leftovers will be fine the next day
Comments:
'Ina Garten does it again. Yummily!' Retired writer
'Ina Garten does it again. Yummily!' Retired writer
Tips:
If you liked this, you will probably also like Green Bean, Mushroom & Nut Salad
More salads on NavBar/Recipes II/Salads
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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens. Not for commercial use.
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