DH's aunt gave us this recipe several years ago. She served it slightly chilled for an evening picnic on the lawn (we were treated to a ballet - I have wonderful memories of leisurely picnics before the ballet or the opera, before the kids were born and before life made DH and I start graying so young...but I digress). These green beans are yummy! Cook them until they are just crisp-tender and serve them just slightly cold. The vinaigrette also makes an excellent salad dressing.
1 pound young green beans, washed and trimmed
1 large clove minced garlic
20 basil leaves
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. dijon mustard
1/4 cup red wine vinegar
1/4 - 1/3 cup extra virgin olive oil
Bring a large pot of water to a rolling boil. Add green beans and cook until just crisp-tender. Immediately drain beans and plunge into ice water to stop cooking. Drain well.
Combine the garlic through the mustard in a food processor. Add the vinegar and pulse on and off until smooth. With the food processor running, add the olive oil slowly in a thin stream until the ingredients are just blended.
Toss the beans with the vinaigrette to coat thoroughly. Serve slightly cold or at room temperature.