Thursday, November 17, 2011

Green Bean Salad with Caramelized Red Onion and Mustard Seed Vinaigrette↜

Makes 6 to 8 servings↜
3 tablespoons extra virgin olive oil, divided use
2 tablespoons mustard seeds↜
1/3 cup red wine vinegar↜
1 tablespoon sugar↜
1 large red onion, thinly sliced↜
2 pounds fresh green beans, rinsed and trimmed↜
Salt and freshly ground black pepper, to taste

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the mustard seeds and cook, stirring constantly, until they begin to “pop” and are a shade darker, about 2 to 3 minutes (use a splatter screen over the skillet to keep the seeds from popping out of the skillet). Transfer the seeds and oil to a small bowl.

Combine the vinegar and sugar in a small saucepan and cook over medium heat, stirring, until the sugar dissolves. Set aside to cool.

Heat the remaining oil in the skillet over medium-high heat. Add the onions and stir until coated with oil. Cook for 5 minutes until the onions just begin to soften and then reduce the heat to low and cook for an additional 15 to 20 minutes until the onions are soft and fragrant but still brightly colored. Remove from the heat and stir in the vinegar mixture and the mustard seed mixture.

Prepare a large bowl of ice water. Cook the beans in a large pot of salted water until crisp-tender and bright green, about 4 to 5 minutes. Drain beans in a colander and then plunge them into the ice water to halt the cooking. Let sit for 2 minutes, then drain well.

Toss the beans with the onion mixture in a large bowl, season with salt and pepper, and serve at room temperature or chill for at least 4 hours or overnight.

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