string beans in honey-lemon-mustard vinaigrette

from modern vegetarian kitchen

i picked out this recipe to make on the first night my nephew came to visit us, because his dad told us he likes green beans. turns out he doesn’t like mustard or onions, so i had to make him some plain ones separately. this reminds me a lot of the smitten kitchen recipe with pickled onions, and i liked that one better. for this one, you pour hot water over the onions and i don’t like how that totally softens them. otherwise, it was a tasty recipe.

31⁄2 tablespoons coarse sea salt

1 small red onion, thinly sliced 1/2 pounds string beans,

trimmed

1 tablespoon cider vinegar

Pinch freshly milled black pepper

FOR THE VINAIGRETTE:

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon-style mustard

1 small garlic clove, crushed

1 teaspoon mild honey

1/2 teaspoon coarse sea salt

1/8 teaspoon cayenne pepper

3 tablespoons extra-virgin olive oil

1. Spread a clean kitchen towel on a baking sheet and set aside.

2. In a large pot, bring 3 quarts water to a boil. Add 3 tablespoons salt.

3. Place the sliced onion in a bowl and cover with 2 cups of the boiling water. Cover the bowl with a plate and set aside for 10 to 15 minutes.

4. Drop the beans into the remaining boiling water and cook, uncovered, for 4 to 6 minutes, until crisp-tender. Drain the beans and spread them on the cloth-lined pan.

5. Drain the onions and toss them with the vinegar, the remaining 1/2 teaspoon salt, and pepper. Set aside.

6. To make the vinaigrette, combine the lemon juice, mustard, garlic, honey, salt, and cayenne in a large mixing bowl. Whisk until smooth. Slowly whisk in the oil until creamy.

7. Drain the onions once again and squeeze dry. Add the onions and the string beans to the vinaigrette and toss well.

8. Let marinate for 15 minutes at room temperature before serving.

YIELD: 4 TO 6 SERVINGS