Green Beans with Creamy Garlic Dressing

Serves 8

Creamy Garlic Dressing

1 egg yolk
2 teaspoons finely minced garlic
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 cup vegetable oil
Salt and freshly ground black pepper

  1. In a food processor, blend the egg yolk, garlic, Dijon, lemon juice and vinegar together.
  2. With the motor running, slowly add the oil.
  3. Season with generous amounts of salt and pepper. Store in the refrigerator for up to one day.

Green Beans

1 pound green (or purple) beans, stem ends trimmed
1/4 cup Creamy Garlic Dressing

  1. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain and plunge the beans into a bowl of ice water. Let cool and drain again. The beans can be cooked in advance and stored in the refrigerator for up to 3 days.
  2. Just before serving, toss the beans with the dressing. Adjust the salt and pepper and serve.

Green Beans and Roasted Red Peppers: Add a touch of color and garnish the green beans with roasted red pepper.

To roast a pepper: Place the pepper over or under an open flame (either gas burner, boiler or outside grill) and cook until the skins are evenly blistered all over. Put the peppers in a bowl and cover. When cool enough to handle, remove the charred skin with your fingers. Rinse your fingers, but do not rinse the peppers. Cut the peppers into thin strips and discard the seeds and stems. Pat them dry with a paper towel.

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Willowsford Conservancy

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