shallots are flavorful but not overwhelming in a vinagrette

shallots are flavorful but not overwhelming in a vinagrette

I love green beans. No, not the canned martian mushy ones that my little brother adores. I love the fresh, crispy deep green beans that you can grab big handfulls of at the market. Since it is hot outside (ok quite comfortable to the socal people, but hot for Berkeley) I wanted to make something cool, crunchy and healthy. Enter, green beans in vinagrette.

There are different kinds of green beans. For this salad I use French green beans called haricot vert because they are smaller, both in length and width than the blue lake variety.

Haricot Vert with Shallot Vinagrette

Ingredients:

haricot vert- a couple big handfulls (however much you want, just make more dressing if you are cooking for a crowd)

1/4 cup minced shallot

lemon juice

1 tablespoon dijon mustard

olive oil

salt and pepper

Boil a pot of salted water. Have ready a bowl of salted ice water. Sometimes the beans have tough ends, so cut those off. Put the beans into the boiling salted water and cook them for a minute or so, until they are crisp-tender (love using vague cooking terms, just taste it until you like the texture). Take the beans out of the boiling water and put them in the ice water. This stops the beans from overcooking and also helps them keep their bright green color. Let them sit for a minute in the water then drain the beans.

For the vinagrette. Combine the shallot with a couple tablespoons of lemon juice and the mustard. Slowly add the olive oil while whisking the mixture. The proportion for vinagrette is usually two parts oil to one part acid (lemon juice, vinegar etc.) but I usually add a little less olive oil. Add salt and pepper to taste.

Toss the drained green beans with the vinagrette and chill in the fridge. You could eat them right away, they just won’t be totally cooled.

tangy, crunchy and bright salad for a hot summer day

tangy, crunchy and bright salad for a hot summer day

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