RECIPE: More Green Beans

19 years ago

This one's been in my to-try file about two days longer than forever. Finally got around to it, and it's worth sharing:

Green Beans with Poppy Seed Dressing

1 1/2 lbs green beans, tipped, tailed, and stringed if necessary.

2 tsp poppy seeds

1/4 cup olive oil

2 tbls white wine vinegar

2 tsp Dijon mustard

1 tsp honey

2 tbls minced shallot

Salt & pepper to taste.

Lightly steam beans until just tender. Set aside.

Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool.

Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended.

Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through.

from: Eating Well

Sort by:Oldest

Comments (11)

woodie
19 years ago
Sounds good, thanks, GL. Hmmm, shat and pepper, something new from Penzey's???????
gardenlad
Original Author
19 years ago
Nah, ah, Woodie. It's my proprietary formula, and I ain't sharing. :>)
Related Professionals
Florence Kitchen & Bathroom Designers · Mountain Home Kitchen & Bathroom Designers · Florence Kitchen & Bathroom Designers · Greenville Kitchen & Bathroom Designers · Elizabeth City Kitchen & Bathroom Designers · Las Vegas Kitchen & Bathroom Designers · Salem Kitchen & Bathroom Designers · Amherstburg Kitchen & Bathroom Designers · Gainesville Kitchen Remodelers · Jackson Kitchen Remodelers · College Station Kitchen Remodelers · Frisco Kitchen Remodelers · Champaign Kitchen Remodelers · Rutland Kitchen Remodelers · Eau Claire Kitchen Remodelers
jackiwolfe
19 years ago
I'm glad to see I'm not the only Penzey's addict on this board!!
woodie
19 years ago
I made this tonight and its a real winner! Thanks a lot, Gardenlad. Ken and I both liked it and I think it will reheat nicely!
gardenlad
Original Author
19 years ago
It's that shat & pepper mix that does it, Woodie. ;>)

It does reheat well. And it keeps well, too. At least a week in the fridge with no apparent loss of flavor.
woodie
19 years ago
Turns out that I have to make an unexpected trip up to help out my folks with something today, so they'll be getting the leftovers. They'll be happy, but now I'll have to make this again cause Ken especially was looking forward to the leftovers. Thanks for sharing that secret ingredient, GL!

If you like this green bean recipe, you may enjoy this one........

Tyler Florence's Spinach Salad

4 tablespoons butter
1 shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and freshly ground black pepper
6 loosely packed cups baby spinach
Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

(Note, I use a large pan and add the spinach right into the hot dressing in the saute pan and toss it to wilt - making it more of a cooked veggie than a salad.)
gardenlad
Original Author
19 years ago
I do a similar wilted spinach, but use bacon and cider vinegar.

I cook the bacon and crumble it. Then use the bacon drippings instead of butter. Otherwise they're pretty much the same recipe.

After tossing the spinach with the dressing I sprinkle the bacon bits over the top.
caliloo
19 years ago
LOLOLOLOL!

Shat and pepper! LOLOLOLOLOLOL!

Oh I definitely need to try this!

Alexa
cindy_5ny
19 years ago
Just bought green beans today for this. Boy, but that shat and pepper sure was hard to find :)

Cindy
gardenlad
Original Author
19 years ago
They keep in behind the counter, Cindy, down there with the dirty magazines and the like. :>)
cindy_5ny
19 years ago
Yea, I was sort of embarrassed to ask for it ... LOL