American Vinegar Works Vinegary Green Beans

Directions

1. In a small bowl place prepared garlic, olives, mustard, and capers together. With a pestle or back of a spoon mash these ingredients together. You do not need to create a complete paste but you do want to bruise these ingredients together. Add vinegar and mix. Add olive oil and mix. You can lightly beat the olive oil but this is not going to be as liquidy as a normal vinaigrette. It is much more of a wet, loose, and less finely chopped tapenade. Add dashes of Worcestershire sauce and mix. Mix in chopped parsley.

2. Prepare the blanched green beans: Boil a large pot of water. Do not add salt. Once boiling, toss in the green beans and cook for 3 to 4 minutes lightly stirring in the middle. Promptly remove from pot and put in a waiting bowl with ice water (literally cold water with ice cubes added).

3. Mix dressing and drained (get rid of the water) green beans carefully. You want to blend them well but you do not want to break the beans. I’ve found the flavor is best after letting them sit for a few minutes. You can serve them at room temperature or cold. Spoon solids and liquid over the beans when serving.