GREEN BEANS WITH DIJON MUSTARD

Makes 4 servings

Haricot vert is the French term for green beans. Haricot means “bean” and vert means “green.” They are much thinner than regular green beans and often have a better flavor. They are also known as French green beans or French beans. Substitute other thin green beans, but stay away from string beans since they have a tough, fibrous string.

It’s best to use good quality Dijon mustard for this dish since there are so few components. Mustard decreases in potency over time, so purchase small jars and replace them frequently. Also, keep mustard in the refrigerator to help keep it fresh.

1 pound haricot vert or other thin green beans, stems trimmed

1 tablespoon olive oil

2 teaspoons whole-grain Dijon mustard

Coarse salt and freshly ground black pepper

2 teaspoons chopped fresh dill

• Bring a large pot of salted water to a boil. Add the haricot vert. Cook until al dente, about 3 minutes. Remove with a slotted spoon, and “shock” the haricot vert by transferring them to a bowl of ice water to set the color and stop the cooking. Once chilled, remove to a plate lined with paper towels. Do not leave the haricot vert in the water or the beans may become too waterlogged.

• Heat the oil in a large sauté pan over medium-high heat. Add the beans and mustard. Season with the salt and pepper to taste. Cook, stirring, until heated through, 3 to 5 minutes. Toss with the dill. Taste and adjust for seasoning with salt and pepper and serve immediately.