July 14, 2017 by dgarnett2013
Green beans with caper vinaigrette: Dinner, Changing the Game by Melissa Clark, adapted by DG
Serves 2 – 4
- 1 tab minced capers
- 1 tab red wine vinegar
- large pinch sea salt
- 3 tabs extra-virgin olive oil
- 2 tabs chopped fresh dill or parsley
- Green Beans
Bring a large pot of heavily salted water to the boil.
In a large bowl, whisk together the capers, vinegar and salt. Stir in the olive oil and dill or parsley.
Add the green beans to the boiling water and cook until just tender, 2 – 3 mins.
Drain well, dry and toss with vinaigrette until well coated. Add salt if needed.