Green Bean Salad With Summer Savory

1. 1

   Fill a medium-size pot half full with water, add the salt, and bring to a boil over high heat. Add the beans and summer savory to the pot and boil for 3 1/2 to 4 minutes, until the beans are tender but still have a slight crunch (either pierce one with a fork to feel the tenderness or take one out of the pot, run it under cold water, and taste it). Using a slotted spoon or tongs, remove the beans from the pot and put them in a colander. Reserve 1/4 cup of the cooking liquid. Set the colander in the sink and rinse the beans with cold water. Let them drain.

2. 2

   Transfer the beans to a serving bowl or a platter and sprinkle the chopped onion over the top.

3. 3

   Combine the vinegar, mustard, pepper, and reserved cooking liquid. Whisk in the oil. Dip a green bean into the vinaigrette and taste, adding a bit more salt, pepper, oil, or vinegar as needed.

4. 4

   Pour the vinaigrette over the green beans and toss. Cover the bowl and refrigerate. Remove the beans from the refrigerator at least 30 minutes before serving. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.