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