French Beans With Dijon Vinaigrette Capers And Garden Cress Recipes

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

CAPER VINAIGRETTE

Steps:

• Combine mustard, salt, peppr, and vinegar in a small bowl.
• Whiskk in olive oil until well blended.
• Stir in capers.
• Enjoy!

FRENCH BEANS WITH DIJON VINAIGRETTE, CAPERS AND GARDEN CRESS

Steps:

• To make the vinaigrette, put the mustard, garlic and vinegar in a mixing bowl. Slowly add the olive oil while whisking until you get a thick dressing. Taste and season. Blanch the beans in boiling salted water for 4 minutes. Refresh and drain. Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress. Pile the beans on a serving plate and garnish with cress. When serving warm, mix the vinaigrette with the warm beans and the rest of the ingredients just before serving.