GREEN BEANS, PEAS, AND TURNIPS IN WARM VINAIGRETTE

Green Beans, Peas, and Turnips in Warm Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 9

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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

Steps:

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