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.

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.


1 pound very thin young green beans (preferably haricot verts)
1/4 teaspoon salt
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)


  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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