If you trim and blanch the green beans and turnips one day ahead of time, this dish will come together in just minutes.
Recipe information
Yield
Makes 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
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. (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.
