From inthekitchenwithkath.com
(Adapted, barely, from Martha Stewart’s recipe)
Serves 4 (double to serve 8)
1 pound green beans
Vinaigrette
1 tablespoon extra-virgin olive oil
1½ teaspoons white balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon Kosher salt
1/8 teaspoon ground pepper
1. Wash the beans and then trim the ends.
2. Put the beans in a steamer basket and bring about an inch of water to boil.
3. When the water’s boiling put the steamer basket in the pot, cover, and steam for 4 – 5 minutes. (Check a bean at 4 minutes to see if they’re done. You want them to be “crisp-tender” as Martha says.)
4. While the beans are steaming, get a bowl of ice water ready to cool them.
5. When the beans are done, put them in the ice water.
6. When the beans are cold, drain them and spread them on a clean kitchen towel or paper towels to dry. You’ll probably want to use paper towels to dry them further.
7. Put all of the vinaigrette ingredients in a small jar and shake well.
At this point the beans and the vinaigrette can be refrigerated separately until ready to serve.
8. Just before serving, put the beans in a serving bowl. Pour all of the vinaigrette over them and toss gently so the dressing is distributed well.