Author Notes: My favorite green beans are those skinny French ones, sometimes labeled haricots verts. This salad is very simple and easy, but it could be a base for building much more. Walnuts or pine nuts, shaved parmesan or ricotta salata would all be excellent additions. Or you could even add rice or pasta and make it a heartier salad. My favorite, though, is just as it is, plain and simple. —[email protected]
pound French green beans
tablespoon white wine vinegar
large shallot, sliced into rounds
teaspoon salt, plus more for the boiling water
a few grinds of pepper
tablespoons olive oil
- Trim the stem ends off the beans.
- Bring a large pot of water to boil. Add a generous amount of salt. Add the beans and boil just until they are tender, 3 or so minutes. Drain them in a colander and run cold water over them until they are room temperature. Shake the colander to remove any excess water and set them aside.
- To make the dressing, whisk together the vinegar, shallots, salt, and pepper. The shallot will be in large pieces, but that's fine. When you whisk, some pieces will break up and some won't, leaving a nice variety of sizes. Slowly whisk in the olive oil.
- When the beans have drained, place them in a large bowl. Add about three quarters of the dressing and mix. Taste the salad and add more dressing if you like.
- This recipe was entered in the contest for Your Best String Bean Salad