Despite Alice's moodiness on Sunday, our dinner with friends was still a wonderful time. And, not to toot my own horn, but the food turned out delicious, too (Toot! Toot!). We kept it simple and made a lot of the food ahead of time so we weren't rushing around the kitchen when our guests arrived (although we still ended up not being quite ready... thanks, Alice). We served a roasted Provençal chicken with this prosciutto, mint, and melon salad. And then we made a green bean slaw that I could eat every day for the rest of my life. It is so good (adapted from this recipe).
Green Bean & Red Onion Slaw (serves 4, Paleo/Gluten-and-dairy free):
- 3 large handfuls of fresh green beans, washed with ends trimmed
- 1-2 tbs mayonnaise (try this homemade one!)
- 1/2 tbs red wine vinegar
- 1/2 of a medium-sized red onion, thinly sliced
- salt and freshly ground pepper
- Lay a washed and trimmed green bean on the edge of a cutting board and, using a vegetable peeler, slice thin layers from the bean.
- Place sliced beans in a large mixing bowl with the red onion and add the mayonnaise 1 tbs at a time to desired creaminess. Add the red wine vinegar and the salt and pepper to taste.
- Serve chilled. And enjoy!
I know it seems like a a lot of work to slice those green beans, but trust me. It is totally worth it. The crispness of the beans combined with the bite of the red onion and the tangy-ness of the mayo makes this the perfect side dish for summer eating.
Summer eating at its finest. June 2013.