a recipe from the garden

Here is a recipe I wanted to share with you.
A way to use all those lovely green beans that are so plentiful right now.
My sister in law, Arti, is a fabulous cook.
She shared this recipe with us years ago.
It's a winner.

Haricots Verts with Herb Vinaigrette

Dressing:

1 Tbsp extra-virgin olive oil
1 1/2 Tbsp white wine or seasoned rice vinegar
1 Tbsp + 1 tsp lemon juice
1 Tbsp + 1 tsp sweet hot mustard
1 small clove garlic, finely minced
1 Tbsp + 1 tsp finely chopped basil
1 Tbsp + 1 tsp finely chopped parsley

1/2 lb. French or regular green beans
zest of 1/2 a lemon
1/4 or more of toasted, slivered almonds

In a medium bowl, whisk together ingredients for the dressing. Add salt and pepper to taste.

Put the beans into boiling water for 3 minutes, then plunge into an ice bath to stop the cooking.

Drain the beans and toss with the vinaigrette. Mix in the lemon zest and almonds.


p.s. you can find the cute leather cuff that Toni is wearing here.