I had one little issue with it, though: Chicken Cordon Bleu didn't feel very summery on a warm and sunny June evening. So I thought I'd summer-ize my side dish instead. A basil-infused, tangy vinaigrette drizzled over cool green beans was just the taste of summer I was looking for.
1 pound green beans, ends trimmed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil*
2 teaspoons Dijon mustard
2 teaspoons chopped fresh basil, plus more for garnish if desired
Salt and pepper
Steam green beans for 4-5 minutes, until crisp tender and bright green. Run them under cold water to stop the cooking and cool them off. Meanwhile in a jar with a tight-fitting lid, shake together lemon juice, oil, mustard, basil, and salt and pepper to taste. Pour dressing over cooled green beans and garnish with extra basil.
*I like my dressing really tangy, so I use equal parts vinegar and oil. If you don't want your vinaigrette to be quite as zippy, try using 3 or 4 tablespoons of olive oil.