Equipment
Ingredients
Vegetables
- 450 g fresh green beans, trimmed
Dressing
- 30 g dijon mustard
- 21 g honey
- 15 ml olive oil
- 3 g kosher salt
- black pepper
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil over high heat.
Add the trimmed green beans to the boiling water. Cook until bright green and crisp-tender, usually 3 to 5 minutes depending on thickness.
While beans cook, whisk together Dijon mustard, honey, olive oil, and salt in a small bowl until fully emulsified.
Drain the green beans thoroughly in a colander, shaking off excess water. Transfer beans to a serving bowl.
Pour the dressing over the hot beans and toss immediately to coat evenly. The residual heat will help the dressing adhere.
Chef's Notes
- For a crunchier texture, shock the boiled beans in ice water to stop cooking, pat dry, and then toss with the dressing just before serving.
- Grainy mustard adds a pleasant textural pop compared to smooth Dijon.
- Ensure the beans are very dry after draining; water will dilute the glaze and prevent it from sticking.
Storage
Refrigerator: 3 days — Store in an airtight container. The beans may lose some brightness due to the acid in the mustard.
Reheating: Serve cold, room temperature, or gently reheat in a pan over low heat.
