Recipe courtesy of Wayne Harley Brachman
Cold String Beans with Vodka Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 75
- Sodium
- 553
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 pound string beans, trimmed, or 1 pound asparagus, peeled and trimmed
1/2 cup olive oil
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup Georgian or balsamic vinegar
2 tablespoons Polish vodka
1 tablespoon sumakh, see note
Salt and pepper
2 hard boiled eggs, finely chopped, optional
1 red bell pepper, finely diced, optional
Directions
- Blanch and refresh string beans in salted water.
- In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
- Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
- Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
- Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.
Cook’s Note
Edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop