German Green Bean Salad
A
recipe from my great-grandmother.
This is a
recipe that's always been a favorite of my Mom's. She's of German heritage and
said that she learned it from her Grandmother.
For
this recipe you'll want to cook the beans until they are tender, but still slightly
firm.
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German Green Bean Salad
Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 5-7 minutes. Drain the beans and then plunge into ice water to stop the cooking.
While
the green beans are cooking combine:
3 tablespoons of red wine vinegar
3 tablespoons of light olive oil
1/2 cup low sodium chicken stock
2 teaspoons
salt/black pepper to taste
Whisk the above ingredients together then add:
1
teaspoon finely chopped fresh dill
1 teaspoon finely chopped flat leaf parlsey
1/4 teaspoon dry summer savory.
Spread
the green beans out on a paper towel to thoroughly dry. Place the green beans
in a bowl, pour dressing over them, toss and enjoy!
Serves 4
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here to print this recipe
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