Ingredients (2 servings, 30 minutes):
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 tablespoon minced flat leaf parsley
- Kosher salt and freshly ground black pepper
- 1/2 pound green beans, trimmed
Instructions:
Prepare the vinaigrette
- To a medium bowl, add the lemon zest, lemon juice, and mustard and whisk to combine.
- While whisking vigorously, slowly drizzle in the olive oil until emulsified.
- Add the shallot, garlic, and parsley and stir to combine.
- Taste and adjust seasoning with salt and pepper. Set aside.
Cook the beans
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the beans and cook until crisp-tender, about 4 minutes.
- Drain well in a colander, tossing to remove any excess liquid.
- Transfer the warm beans to a medium bowl, toss in the vinaigrette until coated.
- Taste and adjust seasoning with salt and pepper.
Serve
Transfer the beans to a warmed serving platter or bowl and serve immediately.