French Beans with Vinaigrette

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins

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


1pound very thin young green beans (preferably haricot verts)
1/4teaspoon salt
2tablespoons wine vinegar or tarragon wine vinegar
6tablespoons extra virgin olive oil
1/4teaspoon salt
Fresh ground black pepper
2tablespoons 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).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 230
  • Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 16g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 250mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 4g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 8%