Featured recipe from Marilu's table * Green beans vinaigrette

This recipe offers an alternative to the ubiquitous green bean casserole – that gloppy, salty mess that people have come to associate with holiday meals.

Why do we like this recipe? We make the dressing a day or two in advance, storing it in the fridge. Washing and prepping the beans is easily done while the turkey roasts. Steaming the beans doesn't take long, and we have room on the stovetop for the pot. The beans can be dressed and plated right after they're cooked – but don't need to be served hot, reducing the number of dishes that need last minute attention (we just cover the dish with foil and set it aside for the 10 minutes it takes to get everything else ready for the table). Oh, and they're great cold from the fridge if you have leftovers.

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Green Beans Vinaigrette

Blue * Serves 8

1-1/2 pounds string beans, ends snipped

2 medium shallots, halved and finely chopped

1 heaping tablespoon Dijon mustard

2 teaspoons sherry vinegar

Salt and freshly ground black pepper

Extra-virgin olive oil, for serving, optional

Make the dressing: In a small bowl, whisk the shallots, mustard and vinegar together. May be made in advance and stored in a glass jar in the fridge.

Steam the green beans for about 7-8 minutes, so they're still bright green and have a little crisp to them. Drain the beans and toss with the dressing, and some salt and pepper. Drizzle with a little extra-virgin olive oil, if you like.