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Salad
6 - 8 servings
10 minutes
8 minutes
Chef Chris Faulkner
2 pounds organic green beans, trimmed and halved
2 tablespoons cider vinegar
1/3 cup olive oil
2 teaspoons dill seed
1/4 cup baby dill, chopped
In a steamer set over boiling water steam the beans, covered, for 6 to 8 minutes, or until they are just tender.
While the beans are steaming, in a blender blend together the vinegar, the oil, the dill seeds, the chopped dill, and salt and pepper to taste.
Transfer the beans to a serving bowl and toss them with the dressing.
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