Tuesday, 7 February 2017

Gingered Beans with a Spicy Mustard Vinaigrette

Carole's Chatter: Gingered Beans with a Mustard Vinaigrette

I have conflicted feelings towards green beans.  They look nice – lovely green – but so often seem to disappoint.  In an attempt to jazz them up I came up with these Gingered Beans with a Mustard Vinaigrette.


Green beans
Grated ginger
Extra Virgin Olive Oil
Lemon juice
Capers - chopped
Parsley - chopped
Chilli (fresh) - chopped
Dijon mustard
Salt and pepper


Cook your beans in a steamer or blanch them.  If steaming put the grated ginger and a touch of salt in with them.

Put all the other ingredients into a little jar and shake it to make your dressing.  I haven't given quantities because it depends how much you like lemon and mustard.  I put in quite a lot of both so the dressing had real tanginess.

Pour the dressing over the cooked beans and serve when they are warm rather than hot.

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