coarse s & p
2 lbs green beans, stem ends removed
2 garlic cloves, peeled
1/3 cup olive oil
3 Tbls cider vinegar
2 Tbls Dijon mustard
1. Set steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.
2. Place green beans in a basket; top with garlic. Cover, & steam until green beans are crisp-tender, 4-6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.
3. Make vinaigrette. Using the flat side of the blade of a chef’s knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with s & p. (To store, refrigerate beans & vinaigrette separately, up to one day.) Toss green beans with vinaigrette & serve.