The most time-consuming part of this salad is trimming the stem ends off of fresh green beans. You have to wait for the water to come to a boil anyway, so you might as well trim the beans.
- 1 1/2 pounds fresh green beans
- 3 tablespoons fresh dill, minced
- 3 tablespoons red onion, minced
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons olive oil
- Zest of 1 lemon
- Juice from 1/2 lemon (about 1 1/2 tablespoons)
- 1 tablespoon + 1/2 teaspoon kosher salt, divided
- 1 teaspoon freshly ground pepper
1 Trim the green beans: In a large saucepan, bring water to a boil and add 1 tablespoon kosher salt. You want the water to be salty like the sea.
While the water is coming to a boil, wash and trim the stem ends of your green beans.
2 Blanch the green beans: Add trimmed beans to water. Let boil for about 3 to 4 minutes. The color of the beans should be bright, and the texture cooked, but firm tender. Taste a bean to make sure it has the right texture.
Strain the beans and run under cold water to slow the cooking process. Shake off excess water, and pat them dry with a towel.
3 Make the dressing and toss to coat: In the bottom of your serving bowl, whisk together dill, minced onion, Dijon mustard, olive oil, lemon zest, lemon juice and 1/2 teaspoon salt, and pepper. Add beans. Toss to coat.
Serve at room temperature alongside a main meal, or be like my daughter and just eat a heaping plateful. No judgment here.