| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound haricots verts, trimmed and cut into thirds
- 1 red bell pepper, seeded and sliced
- 1/2 cup apple cider vinegar
- 2 ounces dried porcini mushrooms
- 3 cloves garlic, smashed
- 8 sprigs fresh thyme
- 1 tablespoon Dijon mustard
- 4 tablespoons mushroom soaking liquid
- 2 tablespoons olive oil
- 1/2 cup French-fried onions, lightly hand-crushed (recommended: French’s)
Instructions
- Fill up a large bowl of water and a few handfuls of ice, set aside.
- Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
- To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
- To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.
- Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 175 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 538 mg |
Reviews
Very good! I made this for Christmas and it was perfect! The red and green colors were the perfect touch. I loved how the quick blanching process made the peppers taste sweet. It was a great dish to make and take to a family gathering. I assembled the bowl of peppers and beans and brought the marinating mushrooms to the party. Next time, I’ll include the mushrooms in the bowl and put the dressing in a shaker so that I just need to add the dressing and onions at the last minute.
love this