Name: Carrots and Greens with Dilly Bean Vinaigrette
Yield: Makes 8 servings
Ingredients: 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid; 3 tablespoons unsalted butter, cut into pieces; 1 tablespoon olive oil; 1 1/2 pounds small carrots, unpeeled, halved lengthwise if thick; 1 large shallot, sliced into 1/2"-thick rings; 3 bunches mustard greens (about 1 pound), center ribs and stems removed, leaves coarsely torn; Kosher salt, freshly ground pepper

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Carrots and Greens with Dilly Bean VinaigretteGentl & Hyers

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Recipe notes

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