This is a bright, flavorful side dish that is a prefect pairing with salmon or a simple piece of grilled chicken.
The dressing is less vinaigrette and more of a looser tapenade with a briny and vinegary pucker. The use of Worcestershire sauce adds a nice umami flavor without having to open a can of anchovies (and then having to figure out what to do with the leftover anchovies…).
This recipe features our Ramp Wine Vinegar.
American Vinegar Works
4 People
10 minutes
5 minutes
Mediterranean-Inspired
Side, Dressings & Sauces
These Vinegary Green Beans are a bright, punchy side dish that acts more like a fresh vegetable salad than a standard steamed side. The "dressing" is actually a loose, briny tapenade made from minced Kalamata olives, capers, and fresh garlic. By using Ramp Wine Vinegar, you introduce a wild, garlicky acidity that perfectly highlights the crunch of blanched French-style green beans. It’s a 20-minute weeknight hero that pairs elegantly with grilled salmon or chicken.
1 pound green beans (French style green beans are best for their crunch/bite)
1 tablespoon capers, finely minced
6 Kalamata olives, finely minced
1 large garlic clove, grated or mashed to paste
1 tablespoon Dijon mustard (or a little less if you don’t like sharp flavors)
2 tablespoons of Ramp Wine Vinegar (chardonnay, rose, or red are alternatives)
2 tablespoons of olive oil
2 dashes of Worcestershire sauce
¼ cup of chopped flat leaf parsley
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.
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).
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.
