This is the first of a series of posts about great sides for Thanksgiving and year-round — stay tuned for more as we approach the big day!
For my money, this is the quintessential side. Flavor-wise, it’s totally in keeping with Thanksgiving tastes. The horseradish helps cut all that sweet, fatty Tday food, and the mustard reinforces for a one-two punch of spice. And at a meal where salad is the wallflower, green beans are more formidable company for that big turkey and the boat full of gravy occupying everyone’s attention.
If that’s not enough to lure you, other benefits include its ease and speed of preparation (it takes 10 minutes flat) and its willingness to hang out for a few days before serving. Really, what more can you ask for?
I make these green beans year round, but they’re especially great on Tday. Go forth and eat.
Green Beans with Horseradish-Mustard Vinaigrette
serves 4 as a side
1 pound green beans
1 tablespoon spicy whole-grain mustard
1 tablespoon prepared horseradish (I make mine by blending horseradish root with vinegar)
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/3 cup olive oil
salt and pepper
1/2 cup sliced almonds
Preheat oven to 350Âº. Spread almonds in a single layer and toast until golden, about 10 minutes. Watch them carefully so they don’t burn.
Bring a large pot of salted water to a boil. Fill a large bowl with ice cubes and water. Working in batches, cook beans in boiling water just until cooked but still crisp, about 2 minutes per batch. Transfer cooked beans to bowl of ice water to “shock” them and stop them from cooking further. Continue cooking and shocking process with remaining batches of beans. Transfer beans to separate bowl and chill. You’ll be serving the beans at room temperature, so chill only enough that they’re no longer hot.
Meanwhile, prepare vinaigrette. Mix horseradish, mustard, red wine vinegar, and lemon juice. Add oil in steady stream while whisking, until all oil has been added and vinaigrette is emulsified.
Transfer green beans to a serving platter. Drizzle vinaigrette over beans, top with toasted almonds, and serve at room temperature.