Green Beans with Lemon-Garlic Dressing

This recipe serves:  4

1 pound green beans, trimmed
salt, to taste
1/4 cup fat-free mayonnaise
1 teaspoon Dijon mustard
juice of 1 lemon
2 cloves peeled garlic, use more or less to taste
1/2 teaspoon anchovy paste (optional)
pinch cayenne pepper
freshly ground black pepper
1. Blanch the beans in a large pot of boiling, salted water until they are crisp-tender, about 3 to 4 minutes.

2. Drain the beans and immediately plunge them into a bowl of ice water to cool them quickly. Drain again.
(This may be done in advance and stored in the refrigerator for 2 or 3 days.)

3. Combine the mayonnaise, Dijon mustard, lemon juice, garlic, anchovy paste (if desired), cayenne pepper and plenty of black pepper in a blender or small food processor and puree.
(This may be done in advance and stored in the refrigerator for 2 or 3 days.)

4. Toss the beans with the mayonnaise mixture and serve.
Note: This is a delicious side dish with grilled tuna, roast chicken or steak.

Serving Size: about 1/2 cup

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