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Green Beans* and Country Picnic Dressing

 

 

Recipe forJuly 1, 2007

1 pound fresh green beans*

Remove the top and tail of the beans and parboil them in salted water until tender but not mushy.  Drain and spread them immediately out to cool.  Take Alice Waters’ advice: the beans retain more flavor if you avoid shocking them in cold water.

Country Picnic Dressing

  • 6 tablespoons salad oil or olive oil
  • 2 tablespoons white vinegar
  • ½ teaspoon savory
  • ⅛ teaspoon thyme
  • ¼ teaspoon pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon mustard
  • 1 small onion chopped finely
  • ½ C mayonnaise
  • ½ C light cream
  • 3 hard-cook eggs grated or finely chopped

Mix in blender or very well by hand.

Top the beans with the dressing and grated egg.

*Available at the Old Cheney Road Farmers’ Market