Green Bean Slaw

Green Bean Slaw

adapted from Food & Wine

 

1 1/4 pounds haricots verts (thin green beans) 

2 tablespoons extra-virgin olive oil 

1 garlic clove, minced 

1/4 cup plus 1 tablespoon cider vinegar  

2 1/2 tablespoons water 

1 1/2 teaspoons Dijon mustard 

1 1/2 teaspoons honey 

1 medium carrot, cut into fine julienne 

1 red bell pepper, cut into fine julienne 

1/2 small red onion, thinly sliced 

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain and place in a bowl with ice water to stop cooking the green beans.  After it is cooled, drain and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, and honey. 

Add the carrot, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Season with salt and pepper. 

      

julienne= cut into long, thin strips