If you are like me then you think that side dishes are the hardest part of a meal.  I mean come on, there are only so many vegetables available without trying to cook cactus to shake things up.  And since apparently eating carbs will kill you, we have to have only “greens” on your plate.  I’m not saying I subscribe to that theory, but incase you do this green bean dish is perfect.  

If you are needing a side dish to take to a dinner party or baby shower or just need to get a green veggie on your kids plate these are fantastic. They are served cold and the vinaigrette can be used on just about any vegetable (including cactus) or salad.


Green Beans with Lemon Cream Vinaigrette

1 lb. green beans, ends trimmed (I like hericot vert-they are skinnier and more delicate)
3 Tablespoons lemon juice, about 2 small lemons
2 Tablespoons heavy cream
1 Tablespoon minced shallot (about 1/2 of a shallot)
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canola oil
1/4 of a red bell pepper, finely minced

In a small bowl or a mason jar, with a lid, whisk or shake together lemon juice, cream, shallot, salt and black pepper. 

Slowly drizzle in oil ,if you are doing this in a bowl, otherwise just dump it all in the mason jar and shake.

Blanch green beans in boiling water for about 4 minutes or until tender, but not mushy.  Drain and place beans in a water/ice bath.  Let the beans cool completely to stop the cooking.  Once cool dry on paper towels.  

In a serving bowl mix together beans and vinaigrette.  Top with red pepper.