Green Bean Salad Amandine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boiling water cooks the beans quickly so they retain their vibrant color. Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. The almonds are toasted for the most robust flavor. Ingredients:
1 pound haricots verts, trimmed |
1 tablespoon sherry vinegar |
1 1/2 teaspoons extravirgin olive oil |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon sliced almonds, toasted |
Directions:
1. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.
2. Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.
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