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Steamed Green Beans with Lemon Vinaigrette

Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken. Serves four;

yields 3/4 cup vinaigrette.

1-1/4 lb. green beans, trimmed and rinsed

3 Tbs. fresh lemon juice

2 Tbs. mayonnaise or heavy cream

1 Tbs. minced shallots

3/4 tsp. salt

Freshly ground black pepper to taste

1/2 cup canola oil

1/4 cup chopped red bell pepper

Steam the green beans until tender, about 5 min. Meanwhile, in a small bowl, combine the lemon

juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly

until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough

vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

Abigail Johnson Dodge is a recipe consultant, a food stylist, and Fine Cooking's recipe tester.

She's the author of Great Fruit Desserts (Rizzoli International, 1997). Photos by Ben Fink. From

FC #21, pp. 40-43.