I just love dill, which is not surprising given my Latvian roots. It’s fresh and vibrant and has a unique flavor that makes it unmistakable in many dishes. It is used extensively in Central and Eastern European cooking in everything from salads to soups to stews and takes front stage in this wonderful green bean salad. This recipe was passed along from my grandmother to my mother and then down to me. It first appeared in written form in my book Culinary Art.
This can be served as a first course but also works beautifully as a side.
- 1 lb of green beans
- 2 tbsp of red wine vinegar
- 2 tbsp apple cider vinegar
- 6 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp sugar
- 2-3 tbsp finely chopped onion
- 4-5 tbsp chopped fresh dill
Wash and trim the ends off of the green beans. Bring a pot of water to a boil, put in the green beans, and boil for five minutes, until just tender. Drain well and rinse under cold water. Then spread them out on a kitchen towel. Wrap the green beans up in the towel to drain out as much water as possible. In doing so, you will avoid diluting the vinaigrette with extra water.
Combine all of the other ingredients in a salad bowl, add the green beans, and toss. Let the salad marinate at room temperature for at least two hours. It is best when you prepare it in the morning and toss it every once in a while until dinner.