Haricots Verts With Warm Shallot Vinaigrette
Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine.
SERVES 4 -6
- 1 1/2 lbs French haricots vert
- 1 tablespoon olive oil
- 1/2 cup shallot, about 2 large, chopped
- 1/2 cup red wine vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
In a large non stick skillet, over medium high heat, add shallots and saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens.
Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.