Bloatal Recall: Minted Green Beans with Red Onion

Tuesday, July 26, 2011

Minted Green Beans with Red Onion

While at the farmer's market, my husband spotted a gorgeous bunch of mint and encouraged me to buy it. While I could see the attraction (it was very lush and beautiful), I was confused because he hates mint. At least that's what he's always told me. I'm sure I had a perplexed look on my face because he reassured me and I threw it in our basket. If you ask me, I think he really doesn't like mint and just enjoys being the cause of that look on my face. He likes the idea that I haven't totally figured him out. So we brought home the mint. I figured he was probably envisioning something sweet (like mint chocolate chip ice cream) would be the end result. So just in case he thought he had me figured out, I put these minted green beans on his plate. Check and mate.

MINTED GREEN BEANS WITH RED ONION

Serves 6

2 lb. green beans, trimmed

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

3 tablespoons minced fresh mint leaves

1/2 cup finely chopped red onion

1. Bring a pot of water to a boil. Cook the beans for 2 to 4 minutes, or until they are crisp-tender. Transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain well. Pat the beans dry with paper towels and chill, covered, for at least 3 hours or overnight.

2. In a large bowl whisk together the mustard and vinegar. Add the oil in a stream, whisking, until emulsified. Season to taste with salt and pepper.

3. Add the beans, mint and onion and toss until combined well.

Gourmet, August 1992

raw green beans

blanching the green beans

shocking the greens beans in ice water

whisking the vinaigrette

chopped red onion

The aforementioned bunch of mint...pretty nice, but not quite
as dazzling to behold after just one day in my fridge.
Note to self: take fresh produce photos while unloading the groceries.