Speaking of simple, it doesn’t get much easier than this green bean dish. The beans are blanched ahead of time and refrigerated for up to 2 days along with a mustard vinaigrette that is made by tossing a few ingredients in a jar and shaking. On the day you want to serve the dish, you just pop the green beans in the microwave to reheat them and toss with the pre-made vinaigrette before serving. The vinaigrette makes the green beans just a little more special; they were a great addition to our holiday meal!
By Tracey
Green Beans with Bistro Mustard Vinaigrette
from The Best Make-Ahead Recipe by the editors of Cook’s Illustrated
Ingredients:
- 3 lbs green beans, ends trimmed
- 6 tablespoons extra virgin olive oil
- 4 teaspoons red or sherry vinegar
- 3 tablespoons whole-grain mustard
- 1 medium shallot, minced
- 1 small garlic clove, minced
- 1 1/2 teaspoons fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions:
In a large pot, bring 8 quarts of water to a boil. Fill a large bowl with ice water and set aside. Add the green beans and 2 tablespoons of salt to the boiling water & cook for 2-4 minutes. You want the beans to retain a little crunch in the center.
Drain the green beans and transfer immediately to the ice bath. Leave the beans in the ice water for about 5 minutes to cool completely, then drain and pat dry. Wrap the beans loosely in paper towels and store in the refrigerator in a resealable bag for up to 2 days.
To Make the Vinaigrette: Shake all of the ingredients together in a jar and refrigerate for up to 2 days. About one hour before serving the green beans, remove the vinaigrette from the refrigerator.
To Reheat the Beans: Place them in a microwave safe bowl, cover with plastic wrap and microwave on high until hot and steaming, about 6-8 minutes. Drain away any water that accumulated in the bowl. Shake the vinaigrette once more then pour over the green beans and toss to coat. The beans can be served hot or at room temperature.
