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Barb mentioned she wouldn't like my potato salad so I thought I'd better come up with something else to make for when she might drop by for dinner. I came up with this recipe from my files. I like it because it has no mayo and is perfect for a pot luck where dishes may sit for a couple hours.
(I hope she likes this one!)
Green Bean with Dill Salad
1 lb. Green Beans, stem end trimmed
½ c. Red Onion, cut in thin slivers
2-3 Garlic cloves, smashed just to break and peeled
½ c. Extra Virgin Olive Oil
3 T. Fresh Dill, chopped
¼ t. Salt
¼ t. Freshly ground black pepper
3-4 T. Lemon Juice (one lemon)
Blanch beans in lightly salted boiling water just until tender crisp (3-4 minutes). Immediately cool in ice bath and then drain well and pat dry. Transfer to a large mixing bowl. Add the onion, garlic cloves, dill and salt and pepper. Toss gently to combine and coat the beans.
Allow to sit at room temperature for 30-45 min. to allow garlic to perfume the oil, stir once or twice. Just before serving, remove the garlic and add the lemon juice, tossing to coat; correct seasonings to taste.
Serve at room temperature.
(I hope she likes this one!)
Green Bean with Dill Salad
1 lb. Green Beans, stem end trimmed
½ c. Red Onion, cut in thin slivers
2-3 Garlic cloves, smashed just to break and peeled
½ c. Extra Virgin Olive Oil
3 T. Fresh Dill, chopped
¼ t. Salt
¼ t. Freshly ground black pepper
3-4 T. Lemon Juice (one lemon)
Blanch beans in lightly salted boiling water just until tender crisp (3-4 minutes). Immediately cool in ice bath and then drain well and pat dry. Transfer to a large mixing bowl. Add the onion, garlic cloves, dill and salt and pepper. Toss gently to combine and coat the beans.
Allow to sit at room temperature for 30-45 min. to allow garlic to perfume the oil, stir once or twice. Just before serving, remove the garlic and add the lemon juice, tossing to coat; correct seasonings to taste.
Serve at room temperature.