Green beans are one of my favorite vegetables. They are sweet and snappy and play along well with lots of other flavors. One of the best dishes I have ever had with green beans which still might be my all time favorite, was a simple side dish that my ex-boyfriend’s mother used to make for us with blanched green beans that were then sauteed in crushed tomato and sliced garlic. Simple and perfect, especially when the tomatoes were in season and fresh.
This is also a simple side dish although it is good enough to be a stand-alone meal for one. I enjoyed this for lunch yesterday! The savory and piquant sherry vinegar with spicy dijon mustard make the perfect compliment to the natural sweetness of the green beans. Toasted hazelnuts add some much needed crunch and the dill provides a wonderful verdant punch that brings it all together. Try these green beans alongside a nice piece of pan-seared fish tonight for a perfect summer dinner.
Green Beans in Warm Sherry Dijon Vinaigrette with Toasted Hazelnuts and Dill
- 1/2 pound Plowbreak Farm green beans, trimmed of stem end
- 1/4 cup toasted hazelnuts, lightly chopped
- 2 tablespoons sherry vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- 1/4 cup good olive oil
- salt, pepper
- fresh Plowbreak Farm dill, for garnish
Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water for about 4 minutes, until crisp-tender and bright green. Remove to a bowl of ice water to stop the cooking.
In a wide skillet over medium low heat, add the sherry vinegar, dijon mustard and honey to the pan and whisk to combine. When warm and just beginning to bubble, turn the heat down to low and whisk in the olive oil, starting out a few drops at a time and as the vinaigrette begins to emulsify, adding it in a thin stream until fully incorporated. Taste and season with salt and pepper.
Add the green beans to the pan with the vinaigrette and turn the heat back up to medium. When the green beans have warmed through and the vinaigrette is clinging to them, remove them to a plate. Top with the chopped hazelnuts and some freshly picked dill sprigs.