Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)
This quintessential French classic can be made ahead, served chilled, warm, or room temperature.
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Ingredients
- 2lbs haricot vert(green beans) strings removed
- 3 large shallotssliced into rings
- 1/4cup clarified butteror olive oil
- 1tbsp olive oil
- 2tbsp champagne vinegaror red wine vinegar
- 1tbsp mayonnaise
- 2tbsp Dijon mustard
- 1tbsp kosher saltplus 1 tsp
- 1/4tsp white pepperground
Instructions
- In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
- Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
- Carefully drop green beans into boiling salted water, blanch for 60 seconds.
- Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
- Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
- In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
- Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
- Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
- Serve room temperature, chilled, or warmed through.
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