I know. It’s late July and it’s steamy and icky. It’s Philadelphia in July and this is how it is. I’m dreaming of fall while the air conditioning is cranked up to high.
Time to not get all hot and bothered with cooking. There’s macaroni salad left over from last night and since there’s shrimp in the freezer, peel-and-eat shrimp sounds really good. Heirloom tomato salad? Check. And peach, nectarine and blueberry cobbler from yesterday for dessert. With vanilla ice cream, of course.
And honey mustard green bean salad. I bought a pound of beautiful green beans at the farmer’s market yesterday and in the dog days of summer, this is the highest use for them. You can make the dressing while the beans cook and the whole recipe takes no time at all to put together. Then it goes in the fridge, happily, for a couple of days. This makes a whole pound of salad, but the longer it sits, the better it gets.
Honey Mustard Green Bean Salad (from “Moosewood Restaurant Daily Special”)
- 8 cups of water
- 1 tsp. of salt
- 1 lb. of green beans
- 1/4 cup fresh lemon juice
- 2 Tbsp vegetable oil (I use sunflower)
- 1 Tbsp honey
- 2 Tbsp Dijon mustard
- salt and freshly ground pepper to taste
- Combine the water and the salt in a large saucepan. Bring it to a boil.
- Add the green beans and cook until they’re the way you like them. I like these on the softer side of done.
- Whisk togeter the lemon juice, oil, honey and mustard in a large bowl.
- When the beans are done, drain them. Do not run cold water over them; they’ll absorb the dressing better if they’re still warm. Add them to the bowl with the dressing.
- Give them a good toss and add salt and pepper to taste. You’re done.
- You can serve these warm, at room temp or cold. I’ve never monkeyed around with the recipe, but slivers of roasted red peppers might be really good. Fresh basil would probably work, too. Hmm.