Green Bean Salad with Mustard Caper Vinaigrette
Serves 6
Fresh, unusual, and very easy.
Ingredients #
- 2 lbs green beans, trimmed (haricot vert are very nice here)
- 2 tbsp drained capers
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard (or to taste — I like a bit more)
- 1/2 cup olive oil
Instructions #
In a kettle of boiling salted water, cook the green beans for 5 minutes. Promptly drain them and plunge them into cold water with ice. This technique preserves the color of the beans, and halts their cooking at just the right crisp-tender stage.
In a blender, puree the capers with the lemon juice, mustard, and 2 tbsp water. With the motor running, add the oil in a stream and blend until emulsified. Season to taste, but note that capers are very salty so you’re unlikely to need more salt.
This can all be done a day in advance. Just cover the beans and the dressing, and keep them chilled.
To serve, toss the beans with the dressing in a large bowl until they’re coated evenly. Season to taste with salt and black pepper.