It does not get any easier than this.
Haricot verts, french green beans, are a smaller variety of green beans that are thinner, longer and crisper than the “standard” green bean. They are more delicate than a regular green bean and cook more quickly. If you have trouble finding haricot verts, you can use regular greens beans; just cook them a minute or two longer.
This takes just minutes to prepare. You do have to be careful about the length of time you cook the haricot verts. Make sure to stop the cooking process when they are bright green. The cold water and ice bath are essential to this recipe. This will ensure you get a tender, more flavorful outcome!
The vinaigrette dressing whips up in no time and is a delicious accompaniment to the beans. You can also substitute creamy Dijon mustard if you prefer.
This recipe is perfect in every way and an easy go-to side for any weeknight meal.
This recipe is courtesy of Martha Stewart and serves 2.
You are going to love this one!
Ingredients for Haricots Verts with Mustard Vinaigrette
1/2 pound haricots verts
1/2 tsp. finely chopped shallot
1 1/2 tsp. red-wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. grainy Dijon mustard
1 1/2 tbsp. extra-virgin olive oil
Bring a large pot of water to a boil.
Prepare a bowl with ice and water.
Add salt to the boiling water.
Add haricot verts: cook until beans are bright green all over, 1 to 2 minutes.
Drain beans; immediately rinse with cold water and transfer to ice-bath. When chilled completely, drain and pat dry.
Put shallot and vinegar in a small bowl; season with salt and pepper.
Let stand for 15 minutes.
Whisk in mustard.
Whisking constantly, pour in oil in a slow, steady stream until emulsified.
Set aside until ready to dress beans with vinaigrette. Whisk vinaigrette until just before using.
It’s that simple!
