DILLY BEAN SALAD
3/4 lb. green string beans, trimmed at both ends
2 Tbsp. finely chopped red onion
1/4 cup tarragon vinegar
1 tsp. sugar
1/2 tsp. salt
Freshly ground pepper
1 tsp. extra virgin olive oil
2 Tbsp. chopped fresh dill
1 Tbsp. snipped chives
Bring a large pot of water to a boil. Fill a large bowl with cold water. Add 1 tray of ice cubes, about 2 cups, to the bowl and place near the stove.
Plunge beans into the boiling water for 3 minutes or until tender crisp. With a slotted spoon, transfer beans to the ice water. When completely cooled, drain them well. Place beans in a bowl. Add the onion.
Whisk together vinegar, sugar, salt and pepper in a small bowl. Whisk in oil. Mix in dill and chives. Pour dressing over beans and toss to coat with the dressing.
Serve immediately, or cover and refrigerate. (This salad is best served the day it is made.)
Makes 4 servings
Adapted from source: Dana Jacobi, the American Institute for Cancer Research
3/4 lb. green string beans, trimmed at both ends
2 Tbsp. finely chopped red onion
1/4 cup tarragon vinegar
1 tsp. sugar
1/2 tsp. salt
Freshly ground pepper
1 tsp. extra virgin olive oil
2 Tbsp. chopped fresh dill
1 Tbsp. snipped chives
Bring a large pot of water to a boil. Fill a large bowl with cold water. Add 1 tray of ice cubes, about 2 cups, to the bowl and place near the stove.
Plunge beans into the boiling water for 3 minutes or until tender crisp. With a slotted spoon, transfer beans to the ice water. When completely cooled, drain them well. Place beans in a bowl. Add the onion.
Whisk together vinegar, sugar, salt and pepper in a small bowl. Whisk in oil. Mix in dill and chives. Pour dressing over beans and toss to coat with the dressing.
Serve immediately, or cover and refrigerate. (This salad is best served the day it is made.)
Makes 4 servings
Adapted from source: Dana Jacobi, the American Institute for Cancer Research
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