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Ingredients
| green snap beans: 2 lbs (trimmed) |
| capers (drained): 2 Tbl |
| lemon juice: 1 Tbl (fresh//to taste) |
| Dijon mustard: 1 Tbl (to taste) |
| white wine: 2 Tbl |
| olive oil: 1/2 cup |
| eggs: 2 (hard-boiled) |
Green Bean Salad with Mustard-Caper Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- 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.
- (may be made up to 1 day in advance. Whisk before using) In a large serving bowl, toss together beans, dressing and pepper to taste.
- Sieve hard-boiled egg over top.