French Beans with Vinaigrette

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 10 mins

Thin baby green beans and fresh sweet herbs make this verdant side a spring delight.

French-Beans-with-Vinaigrette-Relish.jpg
Mark Boughton Photography / styling: Teresa Blackburn

Save any leftover vinaigrette for a salad later in the week. Refrigerate in a tightly sealed container and whisk before serving.

Ingredients

1 pound very thin young green beans (preferably haricot verts)
1/4 teaspoon salt
Vinaigrette:
2 tablespoons wine vinegar or tarragon wine vinegar
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
Fresh ground black pepper
2 tablespoons chopped fresh parsley, chervil, and marjoram (or any mix of fresh herbs)
Kosher salt (optional)

Instructions

  1. Snap off ends of beans, pulling off strings (if there are any). Bring 2 quarts of water to a boil in a 3-quart pot over high heat. Add beans. Return to a boil and cook until beans are just crisp-tender, 6 to 8 minutes.
  2. Combine vinegar, oil, salt and pepper. Drizzle over beans; sprinkle with herbs and kosher salt. x

Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler (Thomas Jefferson Foundation, 2005).

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