MARINATED FRESH GREEN
BEANS WITH ROSEMARY AND GARNISHES
pounds fresh green beans
- Salted boiling
water as needed
garlic cloves, peeled and minced
cup extra virgin olive oil
tablespoons white wine vinegar
tablespoon Dijon-style or stone ground or yellow prepared mustard
teaspoons finely snipped fresh rosemary leaves (no stems)
- or ½ teaspoon dried rosemary leaves
and freshly ground black pepper to taste
Boston or bibb
or leaf lettuce, core removed and separated into individual leaves
cup chopped sweet red or yellow pepper, or ¼ cup of each (optional)
cup thinly sliced green onion (include some green part) (optional)
pine nuts or slivered blanched almonds or coarsely chopped English walnuts as
- for garnish (optional) (see note)
of fresh rosemary for garnish (optional)
ends and remove any stringy pieces from green beans. Cook green beans whole in a medium to large
heavy saucepan in salted boiling water to just cover beans over moderate
heat, uncovered, for about 10 minutes or just until green beans are
crisp tender. Or, microwave green beans
in just enough water to cover in a glass or ceramic bowl, loosely
covered with plastic wrap, at HIGH power for about 5 to 7 minutes, or just
until crisp tender. Add additional micro-waving in increments of seconds. Do not overcook beans. Drain green beans thoroughly under cold
running water to stop the cooking action; drain thoroughly a second time.
a deep large glass or ceramic bowl, combine marinade ingredients, blending well
with a wire whisk. Add drained cooked
green beans, coating the beans well with the marinade. Cover and refrigerate for several hours to
serve, arrange green beans, including marinade, in a serving dish or divide
equally onto salad plates lined with crisp lettuce leaves. Garnish with chopped sweet red and/or yellow
pepper(s), sliced green onions, toasted pine nuts or almonds or English walnuts
as desired and sprigs of fresh rosemary, if desired. Serve chilled or at room temperature.
Note: To toast nuts, arrange nuts
in one layer on an ungreased baking sheet; bake in a preheated slow oven (300 degrees F.) for about
8 to 10 minutes or until lightly browned.
Variation: May omit fresh green
beans; use whole frozen green beans.
Cook according to package directions.