I've always loved fresh string beans and tonight we grilled some steaks and had some delicious String Beans in Honey-Lemon-Mustard Vinaigrette. The recipe comes from Peter Berley's The Modern Vegetarian Kitchen. Berley was the former executive chef at the Angelica Kitchen in NYC, one of my favorite restaurants. His cookbook is amazing and really shows how much fun you can have in the kitchen without meat. This dish is a standout amongst the things I've made from his book. Give it a try!
String Beans in Honey-Lemon-Mustard Vinaigrette(from Peter Berley's The Modern Vegetarian Kitchen)
Yield: 4-6 Servings
For the String Beans:
- 3 1/2 teaspoons of coarse sea salt
- 1 small red onion, thinly sliced (I used a shallot)
- 1 1/2 pounds of string beans, trimmed
- 1 tablespoon of cider vinegar (I substituted rice vinegar)
- Pinch freshly milled black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon of Dijon-style mustard
- 1 small garlic clove, crushed
- 1 teaspoon of mild honey
- 1/2 teaspoon of coarse sea salt
- 1/8 teaspoon of cayenne pepper
- 3 tablespoons of extra-virgin olive oil
2. In a large pot, bring 3 quarts of water to a boil. Add 3 tablespoons of salt.
3. Place the sliced onion in a bowl and cover with 2 cups of the boiling water. Cover the bowl with a plate and set aside for 10 to 15 minutes.
4. Drop the beans into the remaining boiling water and cook, uncovered, for 4 to 6 minutes, until crisp-tender. Drain the beans and spread them on the cloth-lined pan.
5. Drain the onions and toss them with the vinegar, the remaining 1/2 teaspoon salt, and pepper. Set aside.
6. To make the vinaigrette, combine the lemon juice, mustard, garlic, honey, salt, and cayenne in a large mixing bowl. Whisk until smooth. Slowly whisk in the oil until creamy.
7. Drain the onions once again and squeeze dry. Add the onions and the string beans to the vinaigrette and toss well.
8. Let marinate for 15 minutes at room temperature before serving.
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