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Recipe Detail Page
Well-Steamed Green Beans with Dijon & Dill
Summer 2023
In this revelatory spin on bean salad, green beans are steamed until very soft and tossed in a punchy dressing of shallot, mustard and dill. Cooking beans beyond the usually al dente allows them to absorb more dressing, yet they still retain their sweet flavour.
Serves 4
1 tbsp (15 mL) finely chopped shallot
1 1/2 tbsp (22 mL) red wine vinegar
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) grainy mustard
2 tbsp (30 mL) extra virgin olive oil
1 1/4 lbs (565 g) green beans, trimmed
Salt to taste
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) chopped dill
Freshly ground pepper to taste
Dill fronds to garnish
1. In a large mixing bowl, combine shallots and vinegar. Let stand 10 minutes. Whisk in mustards until combined. Gradually whisk in oil until thick and emulsified. Set aside.
2. Pour 2 cups (500 mL) water into a large pot. Add beans and season lightly with salt. Cover and place over high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally with tongs, until beans are very soft, about 12 minutes. Drain and spread out evenly on baking sheet lined with paper towel. (You could save the cooking liquid for vegetable stock.) Let cool 10 minutes.
3. Add beans to bowl with dressing along with parsley and dill. Mix until combined. Season with salt and pepper and mix again. Serve at room temperature garnished with dill fronds.
Serves 4
