This German green bean salad with fresh dill is a great addition to a salad plate with different small portions of carrot, radish and cucumber salad. Especially refreshing in summer, when fresh green beans are plentiful, make it once and serve it in several salads.
Savory is often used in the cooking water for green beans, but here, dill is used to good effect in the vinaigrette itself.
- 1 lb. green beans, stem ends trimmed
- 2 T. red-wine vinegar
- 1 tsp. Dijon mustard
- 1/4 c. chopped, fresh dill leaves
- Salt to taste (start with 1/2 tsp.)
- 1/4 tsp. fresh, ground pepper
- 1 T. dried onion flakes or 2 T. minced fresh onion
- 1/4 c. extra-virgin olive oil
Steam the Green Beans
Steam beans, covered, seven minutes or until crisp-tender. Place in ice water or run cold water over them to stop the cooking process. I do not recommend microwaving green beans because they shrivel.
Make the Vinaigrette
Combine red wine vinegar, mustard, dill, salt and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand 10 minutes.
Mix and Marinate the Green Bean Salad
Add beans to dressing, tossing gently to coat.
Marinate in the refrigerator for two hours and up to 3 days before serving. They are a good addition to salads. The longer they marinate, the more flavor the beans pick up from the dressing.