Green Beans Peas And Turnips In Warm Vinaigrette Recipes

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

GREEN BEANS, PEAS, AND TURNIPS IN WARM VINAIGRETTE

Steps:

• Whisk oil, vinegar, and salt in medium bowl to blend.
• Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. (Vinaigrette and vegetables can be prepared 1 day ahead. Cover separately and chill.)
• Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve.

GARLICKY GREEN BEANS AND PEAS

Steps:

• In medium saucepot, over medium-high heat, melt butter. Add remaining ingredients and cook for 4 to 5 minutes, or until heated through.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEANS VINAIGRETTE

Steps:

• Wash and trim green beans, and place in steamer basket over hot water. Cook about 7 minutes, until the beans are firm but tender.
• Combine the onion with oil, vinegar and mustard in a serving dish; mix well.
• When green beans are cooked, drain well and stir into dressing.

GREEN BEANS VINAIGRETTE

Steps:

• Wash and trim beans. Arrange in steamer over a little water, and steam until the beans are tender but still crisp, 5 to 7 minutes.
• Whisk oil and vinegar together in a serving bowl. When beans are cooked, drain thoroughly, and stir well with dressing to coat. Season with pepper and salt.

GREEN BEANS VINAIGRETTE

Steps:

• Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongsor a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
• Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.

GREEN BEANS WITH GARLIC VINAIGRETTE

Steps:

• GARLIC VINAIGRETTE:.
• In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
• BEANS:.
• Steam beans until tender and still slightly crunchy; do not overcook.
• Toss with vinaigrette and serve.

ROASTED GREEN BEANS WITH DILL VINAIGRETTE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
• Roast the green beans in the preheated oven until cooked through, about 20 minutes.
• Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

GREEN BEANS WITH WARM DIJON VINAIGRETTE

Steps:

• To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
• Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
• Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.