Whether you have a bounty of young green beans from your garden, or have gotten a great deal at the Farmer’s Market – here’s a quick and simply delicious way to make them into a very memorable side dish that will be talked about! The French name for the classic, tender green bean or filet bean is “haricots vert”. If you are looking for them at the market, look for young, slender and tender green beans that have just the faintest hint of the bean when you feel the shell.
Young Green Beans with Dijon Vinaigrette
- 1 lb. young green beans also known as haricots verts, trimmed
- 3 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1 shallot or 3 small green onions minced
- Freshly ground black pepper
- Kosher or freshly ground salt
- Bring a large pot of salted water to a boil.
- Add the green beans and cook until bright green and crisp-tender, about 1 minute.
- Drain and transfer to a bowl of ice water for 1 minute.
- Drain the beans from the ice water and let sit in a colander while making the dressing.
For the dressing
- In a large bowl, whisk olive oil, vinegar, mustard and minced shallot.
- Transfer the drained green beans to a serving bowl, then pour the dressing over, toss to combine and season with salt and pepper to taste.