If you’re unfamiliar with blanching (also called parboiling) vegetables, don’t be scared. It has nothing to do with the vampish Golden Girl. It’s a super simple cooking technique that brings out the vibrant colors of vegetables and helps to preserve the nutrients. It takes a minute of preparing an ice bath before cooking, but it’s well worth it. By submerging the vegetables in the ice bath after dipping in boiling water, you quickly stop the cooking process, maintaining the al dente crunch of the vegetables, ensuring great texture. You can also use the ice bath afterwards to cool the burns you received cooking the turkey.
1 1/2 lbs. Green beans
1 Tbsp Dijon Mustard
2 Tbsp Sherry Vinegar
3 Tbsp Olive Oil
Juice of half a lemon
Salt & Pepper to taste
1/2 Cup Sliced Almonds
Prep Time: 10 minutes
Cook Time: 15 minutes
1. Put Credence Clearwater Revival’s “Bayou Country” on the stereo.
2. Cut the ends off the green beans.
3. Boil a large pot of water on the stove.
4. While the water boils, fill a large bowl with ice and water.
1. Combine the dijon mustard, vinegar, olive oil, lemon and salt and pepper in a jar.
2. Fasten the lid to the jar and shake vigorously to emulsify the vinaigrette.
1. Add the green beans to the water – the cook time will only take a few minutes – generally less than 5. It’s important to remember that you want to bring out the color, but maintain the crunch of the vegetable.
2. Remove the green beans from the water and submerge them in the ice bath for a few moments.
3. After several minutes, remove the green beans from the ice bath and put them in a bowl. Do not let them sit in the ice bath for too long.
4. Toss the green beans with the vinaigrette and almond slices and serve.
Guess what? You’re done. Put them in your mouth and eat ’em. Now make your kids do the dishes. If you don’t have kids, make the neighbors’ kids do the dishes. That’s what they get for running on your lawn.