Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, September 23, 2008

Green Beans with Basil Garlic Vinaigrette

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.

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