Saturday, July 21, 2007

Green Beans With Roasted Onion Vinaigrette ..... A great summer dish!

Green Beans With Roasted Onion Vinaigrette .....
Are you looking for a new twist on the "bean dish" for a picnic or pot-luck or just a family meal?
2 red (spanish) onions, about 1 pound
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 sprigs fresh thyme
1 Tablespoon chopped dill
3 Tablespoons champagne vinegar or white wine vinegar
1 Tablespoon stone ground mustard
2 pounds green beans, trimmed, steamed, and chilled
Preheat oven to 400 degrees. Trim onions of dried skin and roots. Slice onions vertically, place a thyme sprig on a half and top with other half and wrap in foil. Bake one hour at 400 degrees. Cool to room temperature. Unwrap onion and discard the thyme sprig. Chop onions.
Whisk together: 3 teaspoons olive oil, chopped dill, vinegar, and mustard: add chopped onion.
Pour vinaigrette over green beans which have been trimmed, steamed, and cooled to room temperature.
TIP: Beans will have better flavor if allowed to marinate briefly before serving.

1 comment:

Anonymous said...

This recipe is an absolute must for anyone wishing to try a new taste for green beans. Everyone commented what a nice flavor added to the green beans as nothing was overpowering to the bean flavor just an enhancement.