Saturday, November 17, 2007

Tangy Green Bean Salad; Hurricanes Tickets Update

Still waiting for that first Operation Sauce Drop donation to get Carolina Hurricanes tickets for Nov 21 and Nov 23.... The biggest donation gets tix for the game specified by the donor, and since we've had 0 donations even a mere $20 would get you tickets worth $180 if bought at the box office. More info is available in my post for November 14. Won't someone please step up to the plate?

OK, I'm stepping off my soapbox now... And speaking of plates, here's a tangy green bean recipe that will be welcome on the plate of anyone who likes mustard. This green bean salad tastes best if allowed to marinate overnight. Try it this Thanksgiving instead of that tired old green bean casserole!

1 1/2 lb fresh green beans, rinsed and ready to cook (some folks like to trim the ends)
2 tsp salt
2 Tbs old-fashioned mustard with whole seeds (not yellow mustard and not dijon mustard - I like to use Scorned Woman Mustard for its deliciously spicy flavor and great texture)
3 Tbs olive oil (extra virgin or virgin)
2 Tbs red wine vinegar
2 Tbs fresh minced chives

Add enough water in a pot to cover the green beans (but remove the beans if you used them to measure the water level). Bring the water to a boil, add the beans and cook until tender (about five minutes). Drain the beans and blanch in cool water (I like to have a separate bowl with ice water ready for this step). Drain the beans well and remove to a plate with paper towels to dry (you can also pat them dry with paper towels when you're ready to add the dressing). For the dressing, whisk together the other four ingredients in a small bowl. Place the green beans in a non-metal container, pour the dressing over the beans, gently stir together to combine, and then cover and refrigerate for at least a couple of hours but ideally overnight.

Zestfully yours,

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