Green Beans With Red Onion And Mustard Vinaigrette

1. 1

   Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.

2. 2

   Transfer oil with seeds to a large bowl.

3. 3

   Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.

4. 4

   Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.

5. 5

   Remove from heat and stir in vinegar, then add to mustard oil in large bowl.

6. 6

   Have ready a large bowl of ice and cold water.

7. 7

   Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.

8. 8

   Drain in a colander and plunge into ice water to stop cooking, then drain well.

9. 9

   Toss beans with vinaigrette and salt and pepper, to taste.

10. 10

    Serve at room temperature or chilled.

11. 11

    gourmet magazine -- sara moulton.

* Per serving · 4 servings · Values may vary.

No additional tips available.