Green Beans (Haricots Verts) with Shallot Vinaigrette
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This simple, elegant green bean recipe is a regular part of our Thanksgiving feast (whether vegetarian or otherwise). Haricots verts are a slim, delicate variety of green beans befitting the holidays. You can pop off the coarse end of each bean a day or two in advance, after which they cook up in just a few minutes.
Haricots verts are just a slim, delicate variety of green beans. They’re worth seeking out for an elegant dish like this one.
- 1 1/2 pounds green beans/haricots verts
- 1 shallot, minced
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- A few good grinds black pepper
- 2 tablespoons extra virgin olive oil
- Trim the coarse end from each green bean.
- Meanwhile, fill a wide, lidded pot or pan with 1 inch of water and two teaspoons of and bring to a boil over high heat. Add the trimmed beans, replace lid and cook until just tender, about 5 minutes.
- While the water comes to a boil, place the minced shallot in a wide, shallow serving bowl large enough to accommodate the green beans and pour in the vinegar. Stir to combine. Wait five minutes for the vinegar to take the bite out of the shallots. Then whisk in the mustard, salt, pepper and olive oil until well combined.
- Drain green beans and add to the serving bowl. Toss to coat green beans with dressing and serve warm.