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

with Dijon-Shallot Vinaigrette


Serves 4 to 6
  • 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
Recipe by Anna Watson Carl


Sample step.
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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 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 beans and toss to coat evenly; season with salt and pepper. Place on a platter and serve immediately.

SERVE WARM: Boil the 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 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 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.

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