- 3lbs Fresh string beans
- 3-4 tbsp creamy horseradish
- 3-4 tbsp Lemon Olive oil
- 3 tbsp champagne wine vinegar
- salt to taste
- Wash and cut beans into uniform lengths (approximately 2- 2 1/2 inches). Put into a pan with enough water to submerge beans and bring to a boil. Immediately set into iced water to stop cooking. Dry thoroughly and set aside.
- Meanwhile, combine all ingredients but beans in a bowl and whisk together until mixed well. Pour sauce over colled string beans and serve.