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Gallery Haricots Verts with Mustard Vinaigrette Credit: John Kernick Recipe Summary Servings: 2
Ingredients Ingredient Checklist Coarse salt 1/2 pound haricots verts or other thin green beans, trimmed 1/2 teaspoon finely chopped shallot 1 1/2 teaspoons red-wine vinegar Freshly ground pepper 1/2 teaspoon grainy or smooth Dijon mustard 1 1/2 tablespoons extra-virgin olive oil
Cook’s Notes Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to one day. Refrigerate the vinaigrette separately, up to one day; bring to room temperature before serving.
Gallery Haricots Verts with Mustard Vinaigrette Credit: John Kernick
Recipe Summary Servings: 2
Gallery
Haricots Verts with Mustard Vinaigrette Credit: John Kernick
Haricots Verts with Mustard Vinaigrette
Credit: John Kernick
Haricots Verts with Mustard Vinaigrette
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- Coarse salt 1/2 pound haricots verts or other thin green beans, trimmed 1/2 teaspoon finely chopped shallot 1 1/2 teaspoons red-wine vinegar Freshly ground pepper 1/2 teaspoon grainy or smooth Dijon mustard 1 1/2 tablespoons extra-virgin olive oil
Directions
Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
Cook’s Notes Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to one day. Refrigerate the vinaigrette separately, up to one day; bring to room temperature before serving.
Cook’s Notes
Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to one day. Refrigerate the vinaigrette separately, up to one day; bring to room temperature before serving.
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