Recipe information
Yield
8 Servings
Ingredients
1
/4 cup olive oil
2
tablespoons red wine vinegar
1
/2 teaspoon salt
1
pound slender green beans, trimmed, cut in half on diagonal
1
pound 2- to 2 1/2-inch white turnips, each cut into 16 wedges
1
cup shelled fresh peas or frozen peas, thawed
2
tablespoons chopped fresh dill
2
tablespoons chopped fresh Italian parsley
2
tablespoons chopped fresh mint
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Preparation
Step 1
Whisk oil, vinegar, and salt in medium bowl to blend.
Step 2
Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. DO AHEAD: Vinaigrette and vegetables can be prepared 1 day ahead. Cover separately and chill.
Step 3
Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve.