3/4 cup pecans
Salt and black pepper
2 pounds green beans, trimmed
1/4 cup olive oil
2tablespoons red wine vinegar
2tablespoons Dijon mustard
1 tablespoon pure maple syrup
Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.
Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
What you will need
Green Beans, or other vegetable *times vary for various vegetables
1 Tbsp Salt
1 Cutting Board
1 pan Boiling Water
1 Large Bowl
Ice, lots of Ice
Prepare a very large bowl filled with ice and some water. The key to this is that once your veggies are done cooking they must be chilled immediately to stop the cooking processes to lock in their crispness. When you think you have enough ice, add more. It’s just easier that way.
Next, wash and trim your veggies. I used green beans for this, but you can blanch all veggies! So trim away the ends, and remove any lose strings that might be on the beans.
Then, trim the beans to a desired length.
While you’re trimming and chopping the beans, begin boiling the water. Salt water in a very large deep pan and bring it to a simmer.
Once the water is simmering, gently add in the beans and simmer until fork tender – about five minutes.
Once the beans are fork tender, gently remove them from the water by draining into a colander or using a mesh strainer to remove the beans. Once they are out of the hot water, immediately place them in the ice water.
Once the beans are cooled, remove or drain from the ice water, and place in the fridge until ready to use.