This dish is perfect as a side, salad or for potluck because it can be served hot, at room temperature or cold. The recipe is adapted from Madhur Jaffrey’s Easy East/West Menus for Family and Friends by Madhur Jaffrey.
Serves 6
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
2 tsp. finely grated fresh ginger
1 tsp. kosher salt, or to taste
1/8 tsp. cayenne pepper
6 Tbls. good olive oil
2 lbs. green beans, trimmed but left whole
freshly ground pepper, to taste
Bring a pot of water to boil.
Put the mustard, vinegar, ginger, salt, and cayenne in a small bowl and mix. Slowly add the olive oil stirring with a fork as you do.
Place the beans in the boiling water. Boil rapidly for 3-4 minutes, until the beans are just cooked but still crisp. Drain, place beans in a big bowl, and mix with the dressing.
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