Ingredients:
3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red wine vinegar
1 tablespoon sugar
1 medium red onions, thinly sliced
1 1/2 lbs green beans, trimmed
Directions:
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
Transfer oil with seeds to a large bowl.
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
Have ready a large bowl of ice and cold water.
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and plunge into ice water to stop cooking, then drain well.
Toss beans with vinaigrette and salt and pepper, to taste.
Serve at room temperature or chilled.
gourmet magazine — sara moulton.
Servings: 8
Time preparation: 5 min.
Time total: 30 min.