Haricots Verts with Champagne-Shallot Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Haricots verts are slender French green beans. If you can't find them, use regular fresh green beans, but cook them a minute or two longer. Ingredients:
1 gallon water |
1 1/2 teaspoons salt, divided |
3 pounds haricots verts, trimmed |
1/4 cup champagne vinegar |
1/4 cup finely chopped shallots |
2 tablespoons dijon mustard |
2 tablespoons honey |
1/2 teaspoon freshly ground black pepper |
2 1/2 tablespoons extravirgin olive oil |
Directions:
1. Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.
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