Market to Menu: Green Beans in Basil Vinaigrette

Give this easy but delicious recipe a try this fall as the green beans are in at market and the basil in your garden hasn't been bit by the frost yet. Consider it as a fresh, healthy alternative to green bean casserole for your Thanksgiving celebration.

Serves 4 to 6.

2 lbs green beans, trimmed and broken in half if large

2 cloves garlic, minced or pushed through a garlic press

20 basil leaves

1/2 tsp salt

1/2 tsp freshly ground pepper

2 tsp Dijon mustard

4 TBS red wine vinegar

1/2 cup olive oil

3 scallions

Bring water to a boil and cook beans until tender crisp. Pour immediately into a colander and pour ice water over them to stop the cooking action. (This can be done ahead--drain and store in a zipped storage bag.)

In a blender or food processor, put the garlic, basil, salt and pepper. Pulse on and off, then add mustard and vinegar. Pulse until smooth. Add the oil slowly in a thin stream, with the machine running, just until blended.

Place beans in serving bowl and pour vinaigrette over them. Toss to coat thoroughly. Garnish with scallions.