Choose fresh green beans that are crisp and blemish free for this dish. Marinate for several hours to allow the dill, garlic and onion flavors to permeate. Grated lemon rind brings fresh acidity and sharp flavor to this strong, aromatic blend of herbs. Combining the herbs with vinegar and letting the concoction sit for several hours allows for the different flavors to combine and create a salty, slightly pickle-like taste that brings these green beans to a whole new level.
1/2 pound small fresh green beans
1/4 cup olive oil
2 tablespoons rice or white wine vinegar
1 teaspoon grated lemon rind
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium onion, thinly sliced
1 garlic clove
How to Make It
Cook beans in boiling water to cover 3 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Heat oil and next 5 ingredients in a saucepan over medium heat.
Combine beans, onion, and garlic; drizzle with warm vinaigrette, tossing to coat. Cover and chill at least 3 hours. Discard garlic clove.