Nor Your Mother's Green Beans
|Pine nuts||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Green beans||1 Pound|
|Shallot/1/4 cup chopped scallions||1 Large, peeled and minced|
|Vinegar||1⁄4 Cup (4 tbs) (Raspberry / Balsamic)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley/Chervil / basil||2 Tablespoon|
|Ground black pepper||To Taste|
Toast the pine nuts for about 10 minutes or until golden brown.
While the nuts are toasting, bring the water to a boil in a small saucepan, and remove and discard the ends of the green beans.
Ease the beans into the boiling water and cook them for about 3 to 6 minutes, or until just tender.
Combine the shallots or scallions, vinegar, oil, and herb of your choice in a medium bowl.
Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing.
Stir in the toasted pine nuts.
Add salt and pepper to taste.
Serve warm, or chill for 20 minutes and then serve.