Heat medium pot of salted water to boiling. Trim
and discard stem of green beans. Cut green beans
crosswise.
Peel and mince garlic. Using flat side of knife,
smash garlic into paste. Cut tomato in wedges and
discard the seeds and fleshy inside of the tomato.
Quarter the lemon and remove seeds. Thinly slice
onions.
Fill medium bowl with ice water. Add green beans
to boiling pot of water and cook for 2-3 minutes
until slightly soft. Drain green beans and
transfer to bowl of ice to blanch.
Mix dijon mustard, EVOO, garlic paste, juice of
lemon, salt and pepper until emulsified. Dry green
beans with paper towel. Add green beans, tomatoes,
red onions to dijon mustard.
Originally Submitted
3/17/2015
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