LCBO Food & Drink Summer 2023

SLOW AND LOW

Well-Steamed Green Beans with Dijon & Dill

In this revelatory spin on bean salad, green beans are steamed until very soft and tossed in a punchy dressing of shallot, mustard and dill. Cooking beans beyond the usually al dente allows them to absorb more dressing, yet they still retain their sweet flavour.

1 tbsp (15 mL) finely chopped shallot 1 1/2 tbsp (22 mL) red wine vinegar

2 tsp (10 mL) Dijon mustard 2 tsp (10 mL) grainy mustard

2 tbsp (30 mL) extra virgin olive oil 1 1/4 lbs (565 g) green beans, trimmed Salt to taste 2 tbsp (30 mL) chopped flat-leaf parsley 2 tbsp (30 mL) chopped dill Freshly ground pepper to taste Dill fronds to garnish 1. In a large mixing bowl, combine shallots and vinegar. Let stand 10 minutes. Whisk in mustards until combined. Gradually whisk in oil until thick and emulsified. Set aside. 2. Pour 2 cups (500 mL) water into a large pot. Add beans and season lightly with salt. Cover and place over high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally with tongs, until beans are very soft, about 12 min utes. Drain and spread out evenly on baking sheet lined with paper towel. (You could save the cooking liquid for vegetable stock.) Let cool 10 minutes. 3. Add beans to bowl with dressing along with parsley and dill. Mix until combined. Season with salt and pepper and mix again. Serve at room tempera ture garnished with dill fronds. WHAT TO SERVE Jaffelin Bourgogne Aligoté AOC LCBO 53868, $22 This Burgundian white has light melon, pear and nutty notes, perfectly match ing the dish’s various elements. Vibrant acidity lessens the recipe’s intensity. Serves 4

This dish is terrific with cold poached salmon

114 FOOD & DRINK SUMMER 2023