Green Bean Slaw

This is my favorite new summer recipe. Food and Wine however came out with this recipe about a month before parsnips come in from the field.

I substituted a Spanish black radish for the parsnip. You can also add a chopped egg and bacon as garnish which is the original way that the Beekman Boy’s fixed this recipe for Rachael Ray.

Bon Appetit!

Green Bean “Slaw”
Serves 4

1 1/4 pounds haricots verts (thin green beans)

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 cup plus 1 tablespoon cider vinegar
2 1/2 tablespoons water
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon celery seeds
1 medium carrot, cut into fine julienne
1 medium parsnip, cut into fine julienne
1 red bell pepper, cut into fine julienne
1/2 small red onion, thinly sliced
Worcestershire sauce
Hot sauce
Salt and freshly ground black pepper
1 hard-cooked egg, chopped, for garnish (optional)

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper.

Garnish the slaw with the chopped egg and serve warm or at room temperature.