(Recipe can be found on the site Eating Well here.)
Step by Step Instructions:
It doesn’t much for this Lemon-Dill Green Beans dish to make its way to your table. Here’s what you’ll need: Extra-virgin Olive Oil, Fresh Dill, Kosher Salt, the juice from 1 Lemon, 1 Shallot, a pound of Fresh Green Beans (trimmed, washed, and cut), Whole Grain Mustard (I used this Coarsely Ground variety), and Freshly Ground Pepper.
I started off by steaming my green beans. I followed the instructions on my steamer to cook them. You can always use a steamer basket for your stove top if that’s what you have.
While the beans cooked, I minced up a tablespoon of shallots. It ended up being half of a medium-sized shallot.
Then I chopped up 4 teaspoons of fresh dill.
At this point the beans were all cooked, so I let them hang out for a couple of minutes.
I used my handy juicer and reserved the juice from one lemon.
I had everything I needed for the dressing so I added the fresh dill, minced shallot, a tablespoon of extra-virgin olive oil, a tablespoon of the fresh lemon juice, a teaspoon of the mustard, and 1/4 teaspoon each of salt and freshly ground pepper.
Then I whisked together all of the ingredients.
Add the beans to the bowl…
…and toss together with thongs so that each piece is coated in dressing. Let the beans stand for about 10 minutes so all of the flavors can come together. Then serve and enjoy!
1 pound green beans, trimmed
4 teaspoons chopped fresh dill
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Start off by cooking your green beans. I steamed mine in a countertop steamer for about 12 minutes. You can also steam them on the stove in a steamer basket for about 5-7 minutes. You want the beans to be tender yet still have a bite to them.
2. While the beans steam, whisk together the dressing. Combine fresh dill, minced shallot, extra-virgin olive oil, lemon juice, mustard, salt and pepper in a large bowl.
3. Once the beans are finished add them to the bowl and use thongs to coat the beans in the dressing. Let the dish stand for about 10 minutes to marinate and improve the flavors. Then serve.