You are here: Home » Recipes » French Beans with Vinaigrette French Beans with Vinaigrette Recipe by Our Cookbook CollectionKitchen 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. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail 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 saltVinaigrette:2 tablespoons wine vinegar or tarragon wine vinegar6 tablespoons extra virgin olive oil1/4 teaspoon salt Fresh ground black pepper2 tablespoons chopped fresh parsley, chervil, and marjoram (or any mix of fresh herbs) Kosher salt (optional) Instructions 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. 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).