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1 pound very thin young green beans (preferably haricot verts)
1/4 teaspoon salt
Vinaigrette:
2 tablespoons wine vinegar or tarragon wine vinegar
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
Fresh ground black pepper
2 tablespoons chopped fresh parsley, chervil, marjoram, or a mix of fresh herbs
Kosher salt (optional)
Instructions
1/4 teaspoon salt
Vinaigrette:
2 tablespoons wine vinegar or tarragon wine vinegar
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
Fresh ground black pepper
2 tablespoons chopped fresh parsley, chervil, marjoram, or a mix of fresh herbs
Kosher salt (optional)
1. Snap off ends of beans, pulling off strings (if there are any). Bring 2 quarts of water to a boil in a 3-quart pot over high heat. Add beans. Return to a boil and cook until beans are just tender, 8 to 10 minutes.
2. Combine vinegar, oil, salt and pepper. Drizzle over beans; sprinkle with herbs and kosher salt. You’ll have extra vinaigrette left over. Serves 4.
"Relish the Holiday," June 2006. Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler and published by the Thomas Jefferson Foundation, Inc., 2005. Distributed by the University of North Carolina Press.
Nutritional Information
2. Combine vinegar, oil, salt and pepper. Drizzle over beans; sprinkle with herbs and kosher salt. You’ll have extra vinaigrette left over. Serves 4.
"Relish the Holiday," June 2006. Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler and published by the Thomas Jefferson Foundation, Inc., 2005. Distributed by the University of North Carolina Press.
Per serving: 130 calories, 11g fat, 2g prot., 8g carbs., 4g fiber, 150mg sodium.
