This is a classic Ina Garten (Barefoot Contessa) recipe. However, I kicked it up a notch and added toasted pine nuts which gave this dish a rich, earthy flavor and also added more texture. Ina, I hope you approve. You are my hero, after all.
Absent in this photo are the toasted pine nuts which I decided would be a good idea while I was in the middle of making this. And were they ever.
Clean 1 lb green beans and then blanch and shock them. Translation: boil water and then drop the green beans in the boiling water for 2 min. Immediately drain and then throw the green beans into a bowl of ice water which will “shock” them by stopping the cooking process. It will also ensure that the beans stay bright green. Allow the beans to stay in the ice bath until ready to use.
In a measuring cup, add 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 TB Dijon mustard, 1 tsp salt and 1/2 tsp pepper. Whisk to combine. Dunk a green bean in the dressing to see how it taste. Adjust seasonings if necessary. Set aside.
Toast some pine nuts by pouring them in 1 layer in a saucepan or skillet. Do NOT add anything to the pine nuts such as oil etc.
Over medium heat, allow the pine nuts to lightly toast until they are golden. Toss occasionally and watch carefully. These will burn easily.
Add the green beans to a bowl and pour enough dressing over them to coat.
Chop up a few tablespoons of fresh dill.
Add the dill to the green beans.
Toss to combine.
Remove to a plate and sprinkle some toasted pine nuts over the beans. Enjoy!
- 1 lb green beans, cleaned and rinsed
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 TB Dijon mustard
- 1 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 3 TB fresh dill, chopped
- 2 - 3 TB, toasted pine nuts
- In a pot, bring about a quart of water to a boil. Submerge the green beans and allow them to cook in the boiling water for exactly 2 min. Immediately drain and place the green beans in a bowl of ice water. Allow the green beans to sit in the ice water until ready to use.
- In a measuring cup, add the olive oil, vinegar, mustard, salt and pepper. Whisk until an emulsion forms and all ingredients are well combined. Dip a green bean in the dressing to ensure it does not need more seasonings.
- In a skillet over medium heat, add the pine nuts in one layer. Shake the pan occasionally to toss. Watch carefully as the nuts will burn easily. When they are golden brown, remove skillet from heat and allow to cool.
- Drain the green beans and place in a bowl. Pour the dressing over the green beans and toss until coated.
- Add the chopped dill and toss with the green beans.
- Place the green beans on a serving plate and sprinkle the desired amount of pine nuts over the top. Enjoy!