MARINATED FRESH GREEN BEANS WITH ROSEMARY AND GARNISHES

MARINATED FRESH GREEN
BEANS WITH ROSEMARY AND GARNISHES

4 servings

 


  • pounds fresh green beans
  • Salted boiling
    water as needed
  • Marinade
  • 2
    garlic cloves, peeled and minced
  • ¼
    cup extra virgin olive oil
  • 2
    tablespoons white wine vinegar
  • 1
    tablespoon Dijon-style or stone ground or yellow prepared mustard

  • teaspoons finely snipped fresh rosemary leaves (no stems)
  •   or ½ teaspoon dried rosemary leaves
  • Salt
    and freshly ground black pepper to taste
  • Crisp
    Boston or bibb
    or leaf lettuce, core removed and separated into individual leaves
  • ½
    cup chopped sweet red or yellow pepper, or ¼ cup of each (optional)
  • ½
    cup thinly sliced green onion (include some green part) (optional)
  • Toasted
    pine nuts or slivered blanched almonds or coarsely chopped English walnuts as
    desired
  •   for garnish (optional) (see note)
  • Sprigs
    of fresh rosemary for garnish (optional)

 

Trim
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.

 

In
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
blend flavors.

 

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.       

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