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.
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
- 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).
