August Recipe: Green Beans in Basil-Walnut Vinaigrette

For a lovely presentation put 1 or 2 radicchio or red cabbage leaves on each salad plate and mound the green beans on top. Visit our online catalog to see all the varieties of green beans we carry.

1 1/2 lb. young green beans, trimmed

Vinaigrette:
1 tsp. chopped garlic
20 basil leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. Dijon mustard
4 T. white wine vinegar
1/2 cup extra virgin olive oil

Garnish:
Chopped walnuts
3 scallions thinly sliced

Bring a large pot of salted water to a rolling boil, add green beans and cook until just tender-crisp, 3 to 5 minutes. Drain immediately into a colander and pour ice water over beans to stop the cooking action. Drain well.

In a blender or food processor put the garlic, basil, salt and ground pepper. Pulse on and off, then add the mustard and vinegar. Pulse until smooth. Add the oil very slowly in a thin stream with the machine running, just until blended.

Place the beans in a serving bowl and pour the vinaigrette over them. Toss to coat thoroughly. Garnish with the scallions and walnuts.

Serves 6 to 8.

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