Green Beans with a Mustard Dressing

Posted on Jul 7, 2013

When I was 14 years old, I visited New Orleans. It was a trip that probably started my obsession with food. One of the restaurants we went to was Court of Two Sisters, where I had asparagus with some sort of a mustard sauce. That mustard sauce has stuck with me during all of these years, and countless times I’ve tried to copy it. At this point, I have no idea what it originally tasted like or what was in it, but this dressing strongly reminds me of the dish, nonetheless.

green beans

Start with a large enough bowl to hold all of the green beans (in this case, about 3/4 of a pound). In the bottom of the bowl, whisk together:

2 tablespoons of Dijon mustard
1 clove of garlic, minced or finely grated
about 1 teaspoon of lemon juice (it’s strong, so start with a little. It’s easier to add than to take away). 
salt and pepper

Once it’s all whisked together, add enough extra virgin olive oil to thin out the mustard.

Next cook the green beans. Either steam them or boil them. Either way, cook them just for a couple minutes so that they still have a nice crunch to them and a nice bright green color. (If you boil them, use just enough water to cover them.)

Once the green beans are done, give the mustard dressing a quick whisk and then add the green beans right into the bowl. Add:

1/2 cup of slithered almonds (optional)

Toss it all together. Taste the green beans and adjust the salt. If the dressing is too strong, add more olive oil.

Top with freshly ground pepper and serve.

green beans2

This dish pairs well with Fettuccine with Mushrooms and Mascarpone.