Green Beans with Mint Vinaigrette and Pickled Onion

[Guest guest]

* Exported from MasterCook *

 

Green Beans with Mint Vinaigrette and Pickled Onion

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon salt -- plus more, to taste

3 pounds green beans -- ends trimmed

1 1/2 cups white wine or cider vineger

1 large white onion -- peeled and cut crosswise into 1/8 " thick

slices

3 tablespoons sugar

1 shallot -- minced

2 teaspoons Dijon mustard

1 tablespoon chopped fresh mint

2 tablespoons Champagne or white wine vinegar

5 tablespoons olive oil

freshly ground pepper -- to taste

 

Bring a large pot two-thirds full of water to a boil over high heat. Add the 1

tsp. salt and the green beans, and cook until the beans are bright green and

tender, 4 to 5 minutes. Drain and immerse the beans in a bowl of ice water to

cool, then drain and set aside.

 

In a small saucepan over medium heat, combine the white wine vinegar, onion,

sugar and salt, to taste. Bring the mixture to a boil, separating the onion

slices into rings, and cook until slightly tender, 1 to 2 minutes. Remove from

heat and let cool.

 

In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.

Gradually whisk in 4 Tbs. of the olive oil. Season with salt and pepper and set

the vinaigrette aside.

 

In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil and

add the beans. Sauté, stirring occasionally, until they are warmed through, 2 to

3 minutes. Drain the onions, discarding the vinegar, and add the onions to the

beans. Cook until warmed through, 2 minutes more. Add the vinaigrette and toss

well to coat. Transfer to a warmed serving dish.

 

Source:

" Williams Sonoma "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 117 Calories; 7g Fat (49.6% calories from

fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 660mg

Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0