top of page
Search
  • crystaljohnson

Welcome 2022! Green Beans Vinaigrette

Updated: Nov 18, 2023

I hope you all are off to a great start this year! I took time in December to get ready for the holidays and relax. I'm focusing on health/wellbeing so far this year and for me that means creating some healthier habits and making them more routine. I've started with diet, not that I'm following a known diet, just that I'm trying to make good choices that will benefit me going forward.


I feel best when I'm eating lots of fresh vegetables and fruit plus healthy fats and light protein - not groundbreaking news and probably the same things a lot of you are doing at the moment. So I want to focus on whole food recipes for January and share some as I go along.

Here is one of my favorites - I'm a green bean lover. This can be used alone as a side or as part of another salad such as Nicoise Salad (photo below). I'm sharing a vinaigrette recipe - which is fantastic - but if you are running short on time or ingredients use a splash of olive oil with a splash of vinegar or lemon juice and season with salt and pepper. Then if that isn't working for you, use a store bought vinaigrette. I've tried them all and have not been disappointed.

Originally, this recipe came from a cooking class at Sur La Table taught by Chef Deborah Johnson in Atlanta. I have used it over and over for several years.


Green Beans Vinaigrette


INGREDIENTS

1 pound green beans, trimmed

2.5 Tablespoons extra-virgin olive oil

1.5 Tablespoons capers, chopped

1 Tablespoon fresh lemon, juiced

1 garlic clove, minced or crushed

1 Tablespoon fresh flat leaf parsley, chopped

1 Tablespoon fresh tarragon leaves, chopped (optional)

Salt and Pepper to taste


INSTRUCTIONS

1. Add olive oil, capers, lemon juice, garlic, parsley and tarragon (if using) into a bowl and whisk until thoroughly combined.

2. Fill a large pot with water and bring it to a boil. Add a Tablespoon of salt to the water once it reaches a boil.

3. Boil the green beans until tender, around 4 to 5 minutes.

4. Drain the beans once they are tender and toss a few times to remove moisture.

5. Transfer beans into the vinaigrette and toss to coat. I use tongs for this.

6. Taste and add salt and pepper as needed.

7. Serve and Enjoy!


Happy New Year!








46 views0 comments

Recent Posts

See All

Comments


bottom of page