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Green Bean Salad
(Bohnensalat)
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| What You Need: |
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3 tablespoons red or white wine vinegar
3 tablespoons olive oil
½ cup chicken stock, fresh or canned
2 teaspoons salt
Freshly ground black pepper
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped parsley
1 pound fresh green beans
1 sprig fresh summer savory, or ¼ teaspoon dried summer savory
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| How To Cook: |
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1. In a small bowl combine the vinegar, oil, chicken stock, 1 teaspoon of the salt and a few grindings of pepper, and beat them vigorously with a whisk to blend thoroughly. Stir in the dill and parsley, and taste for seasoning. Cover the bowl and set the dressing aside.
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2. With a small, sharp knife, trim the ends off the beans, and cut them into 2- inch lengths. In a 3- to 4-quart saucepan bring 2 quarts of water, the remaining 1 teaspoon of salt and the summer savory to a bubbling boil over high heat. Drop the beans in by the handful.
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3. Return the water to a boil, reduce the heat to moderate, and boil the beans, uncovered, for 10 to 15 minutes, or until they are tender but still slightly firm. Do not overcook them. Immediately drain the beans in a colander and run cold water over them for a few seconds to set their color and keep them from cooking further. Spread them out on paper toweling and pat them dry.
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4. Transfer the beans to a large mixing bowl and pour the dressing over them. Stir thoroughly to coat them well, taste for seasoning, and chill for at least 1 hour before serving.
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