Haricot Verts with Dijon Vinaigrette
Tender-crisp Haricot Verts (French green beans) with Dijon Vinaigrette are a delicious and easy-fancy side dish that are perfect for serving alongside any holiday meal or Sunday supper. They can be served warm or cold, making this a great option for picnics and summer barbecues!
Servings: 4 servings
Calories: 133kcal
Ingredients
- 1 pound haricot verts, rinsed and ends trimmed
- ½ shallot, minced (about 1 tablespoon)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 2 teaspoons Dijon mustard, classic or whole grain
- Salt and pepper, to taste
Instructions
- Fill a large pot of salted water and bring to a boil. Prepare an ice water bath in a separate large bowl and set aside.
- Cook the haricots verts in the boiling water for 4 – 5 minutes, just until bright green and tender-crisp.
- Drain the beans and immediately transfer them to the ice water bath to stop the cooking process. Drain well.
- To serve the beans warm, heat 1 additional tablespoon of olive oil in a large pan over medium heat and add the drained beans, sauteing for 2-3 minutes until warmed through. This step isn't necessary if you plan to serve the beans cold though.
- In a small bowl, whisk together the shallot, olive oil, vinegar, and mustard. Taste and season with salt and pepper as needed.
- Drizzle the vinaigrette over the beans in a large bowl and toss to coat evenly. Place on a platter and serve.
Notes
Recipe adapted from Saveur.
Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 36mg | Potassium: 255mg | Fiber: 3g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg