Green Beans with Mint Vinaigrette and Pickled Onion Recipe. Chuck Williams says that green beans are an excellent choice for Thanksgiving as young, fresh beans are available during autumn.
Recipe courtesy of Williams-Sonoma.
- 1 tablespoon salt, plus more, to taste
- 3 pounds green beans, ends trimmed
- 1 1/2 cups white wine or cider vinegar
- 1 large white onion, peeled and cut crosswise into 1/8-inch-thick slices
- 3 tablespoons sugar
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh mint
- 2 tablespoons Champagne or white wine vinegar
- 5 tablespoons olive oil
- Freshly ground pepper, to taste
- 1 Bring a large saucepan two-thirds full of water to a boil over high heat. Add the 1 tablespoon salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
- 2 In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes. Remove from the heat and let cool.
- 3 In a small bowl, whisk together the shallot, mustard, mint and Champagne vinegar. Gradually whisk in 4 tablespoons of the olive oil. Season with salt and pepper and set the vinaigrette aside.
- 4 In a large sauté pan over medium heat, warm the remaining 1 tablespoon olive oil and add the beans. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes. Drain the onions, discarding the vinegar mixture, and add the onions to the beans. Cook until warmed through, about 2 minutes more. Add the vinaigrette and toss well to coat. Transfer to a warmed serving dish. Serves 8 to 10.