Green Beans with Herb-Lemon Vinaigrette
This dish comes together in a snap, and is a nice alternative to the usual steamed green beans.
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.