Macaroni & Beef Casserole

Browse Recipes by Category

Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Green Beans and Red Onion Vinaigrette

from 60-Minute Gourmet , page 161


1/2 pound green beans
Salt to taste
1 tablespoon finely chopped parsley
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Freshly ground pepper to taste
12 thin red onion rings


1. Trim or snap off the ends of the beans. If the beans have "strings," pull them off. Otherwise, leave the beans whole. Drop them into boiling salted water and cook until crisp-tender, about 5 minutes. Do not overcook.

2. Drain and run the beans briefly under cold running water. Drain again while the beans are still warm.

3. Put the parsley, vinegar, and mustard in a small mixing bowl. Add the olive oil slowly, stirring with a wire whisk. Add salt and pepper to taste.

4. Put the beans in a serving dish. Garnish with the onion rings. Spoon vinaigrette over and toss lightly.


4 servings