| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.