Green Beans, Peas, and Turnips in Warm Vinaigrette Recipe

Green Beans, Peas, and Turnips in Warm Vinaigrette Recipe

  • 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
  1. Whisk oil, vinegar, and salt in medium bowl to blend.
  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.)
  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.
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