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Beans with Red Onion and Mustard Seed Vinaigrette > Open Everyday
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Green Beans with Red Onion and Mustard Seed Vinaigrette
Type: Side Dish
Storage: Refrigerator
Servings: 8
3 tablespoon(s) olive oil
2 tablespoon(s) mustard seeds
1/3 cup(s) red wine vinegar
1 tablespoon(s) honey
1 medium red onion thinly sliced
1 1/2 pound(s) green beans trimmed
- Heat 1 tablespoon oil in a heavy skillet over moderate heat until
hot but not smoking, then cook mustard seeds, stirring, until they pop
and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a
large bowl.
- Simmer vinegar and sugar in a small saucepan, stirring, until
sugar is dissolved, then cool 5 minutes.
- Heat remaining 2 tablespoons oil in cleaned skillet over
moderately high heat until hot but not smoking, then cook onion,
stirring, until golden brown, 8 to 10 minutes. Remove from heat and
stir in vinegar, then
add to mustard oil in large bowl.
- Have ready a large bowl of ice and cold water.
- Cook beans in a pot of boiling salted water until crisp-tender,
about 5 minutes. Drain in a colander and plunge into ice water to stop
cooking, then drain well.
- Toss beans with vinaigrette and salt and pepper to taste.
- Serve at room temperature or chilled.
Nutritional Summary:(Per Serving, based on information provided)
Calories: 101 (62% from fat), Total Fat: 7, Saturated Fat: 1,
Cholesterol: 0, Sodium: 4, Carbohydrates: 8, Protein: 2
Source: Michele Wilbur
Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850