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Green Beans with Herb-Lemon Vinaigrette

January 23, 2008

This dish comes together in a snap, and is a nice alternative to the usual steamed green beans.

Green Beans with Herb-Lemon Vinaigrette


1 lb green beans, ends trimmed
1-2 tbsp extra-virgin olive oil
juice of half a lemon
2 tbsp chopped fresh herbs – basil, parsley, tarragon, etc. Whatever you have.
salt and pepper to taste


Bring a medium pot of water to a boil. Once it reaches the boil, add enough salt to season it (it should taste like seawater.) Drop the trimmed green beans in, stir, and let simmer for 3 minutes. Remove and drain in a colander.

While the beans are warm, toss them with 1-2 tbsp extra virgin olive oil to coat. Squeeze the juice of half a lemon over them, and add the herbs; toss to coat. Season with salt and pepper, and serve warm or at room temperature.

2 Comments leave one →
  1. May 23, 2011 6:21 am

    What type of green beans did you use? French or string beans? Thanks!


  1. CSA Week 8, and Calabacitas « eggs on sunday

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