Dijon Green Beans
I love this recipe because it combines the freshness of garden green beans with a tangy dressing. It's a wonderful, quick and easy side dish.
I love this recipe because it combines the freshness of garden green beans with a tangy dressing. It's a wonderful, quick and easy side dish.
- Carbohydrate 6.99969962482944 g
- Cholesterol 0.88 mg
- Fat 1.17561574987168 g
- Fiber 2.76500631618669 g
- Protein 1.99666837486016 g
- Saturated Fat 0.296015249992064 g
- Serving Size 1 1 Serving (109g)
- Sodium 44.72484996368 mg
- Sugar 4.23469330864275 g
- Trans Fat 0.0820077499942082 g
- Calories 42 calories
Step-by-step
- Place beans in a large saucepan; cover with water.
- Bring to a boil.
- Cook, uncovered, for 8-10 minutes or until crisp-tender.
- Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bowl.
- Drain beans; place in a large bowl.
- Add tomatoes and onion.
- Drizzle with dressing and toss to coat.
- Sprinkle with parmesan cheese.
The Thermal Shock of Boiling
Green beans contain chlorophyllase enzymes that degrade rapidly under prolonged heat, turning vibrant pods into a dull, olive-colored khaki. Boiling uncovered for eight to ten minutes maintains steam circulation and prevents acid condensation from concentrating in the cooking water. Submerge the drained beans immediately into cold water to halt residual cooking once the target crisp-tender texture is reached.
Emulsifying the Vinaigrette
Vinegar and oil naturally separate due to differing densities. Mustard acts as an emulsifier through its mucilage content, binding the two tablespoons of red wine vinegar and two tablespoons of olive oil into a stable suspension. Whisk the Dijon mustard, salt, and pepper thoroughly with the vinegar before streaming in the oil to guarantee uniform coating across every bean surface.
Balancing Raw Alliums
Red onions contain sulfur compounds that can easily overpower delicate vegetables. Slice the red onion thinly and let it sit in cold water for ten minutes to leach out harsh volatiles while retaining crunch. Halve the grape tomatoes just before assembly to prevent excess moisture from diluting the dressing.
