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Haricots Verts with Dijon-Shallot Vinaigrette
Haricots Verts
with Dijon-Shallot Vinaigrette

Haricots Verts with Dijon-Shallot Vinaigrette


Makes 4 to 6 servings
  • 1 pound haricots verts, rinsed and ends trimmed
  • 1 small shallot, minced (about 1 tablespoon)
  • 2 teaspoons grainy Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 to 4 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
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Haricots verts (also known as haricot vert) are thin French green beans. They are bred to be longer and thinner than regular green beans. I prefer the red wine vinegar to traditional lemon juice for acidity. If you haven't had these vegetables before, you're in for quite a treat.

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and place nearby. Add the haricots verts to the boiling water and cook for 4 – 5 minutes or until bright green and tender-crisp.

Drain the haricots verts (green beans) and quickly plunge them into the ice water. Let sit for 2 minutes or until cool; drain. Pat dry and place in a large bowl.

In a small bowl, whisk together the shallot, mustard, and vinegar. Whisk in 3 tablespoons of the olive oil. Taste – if it’s too spicy you can add the additional tablespoon of olive oil. Season with salt and pepper.

Drizzle the vinaigrette over the haricots verts (green beans) and toss to coat evenly; season with salt and pepper. Place on a platter and serve immediately.

SERVE WARM: Boil the harcots verts (green beans) for less time initially – about 2 minutes – then chill. Just before serving, heat a tablespoon of olive oil or butter in a large saute pan and add the haricots verts (green beans). Stir or toss for 2-3 minutes or until warmed through. Remove from heat and toss with the vinaigrette. Season with salt and pepper and serve immediately.

MAKE AHEAD: Blanch the haricots verts (green beans) a day ahead; wrap in paper towels and store in Ziploc bag in the refrigerator. Make the vinaigrette and toss with the beans just before serving.

CHEF'S NOTE: For those wondering, "haricots verts" is how you say "green beans" in French. Spelled "haricot vert" it translates to "green bean" – it'd be odd to eat just one!

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