Haricots Verts With Warm Shallot Vinaigrette

"Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE"
 
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photo by Linky
photo by diner524 photo by diner524
photo by breezermom photo by breezermom
photo by Dr. Jenny photo by Dr. Jenny
photo by KateL photo by KateL
Ready In:
30mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
  • In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

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Reviews

  1. Delicious! I made this with my garden green beans and also added in some chopped fresh garlic in the skillet with more olive oil, lots of black pepper and used seasoned salt, great flavor thanks for sharing Lori!
     
  2. Very good taste. I used vidalia onions because I didn't have shallots. Also added some garlic...couldn't imagine green beans without it! Halved the recipe easily without any effect on the taste. Thanks for posting. Made for PRMR Tag.
     
  3. This was not bad at all. Not outstanding, but not bad. I had regular green beans (the smallest I could find), and par boiled them only for one minute, to set the color (this is my normal method, and gets to the doneness that we like). You need to add a mention in step two for the oil. Most of us will pick up on that, but for the novice cook, please mention it. I liked how the vinegar reduced down nearly to a syrupy consistancy, but felt that it needed something more... garlic, herbs, bacon, I'm not really sure what, but it was missing something that would really give it that wow! factor. This is a good starting point, but I will definatley experiment rather than just using the recipe as written. Thanks for posting! Made for ZWT by one of the Cooks with Dirty Faces.
     
  4. Had it been summer, I might have been able to score some more tender beans than what I was able to find. Flavor-wise, I liked the wine-vinegar reduction. I will add garlic and some bacon crumbles next time. Made for Holiday Hits 2015
     
  5. Made these as a side to Christmas dinner with the woman in the family giving it a five and the man giving it a three stating it needed bacon (man shaking my head). Vary easy, healthy and tasty! Made using frozen French cut green beans and Vidalia onion, will be making again. Thanks for the post.
     
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Tweaks

  1. Simply wonderful! The shallot vinaigrette was a sweet-savory accent to one of my favorite vegetables. For fun, I replaced olive oil with white truffle oil and sprinkled fresh thyme and chives on top. It all worked together. Thank you for sharing this recipe, Lauralie. Made as "Slice of Lime Babe" of the Bodacious Brickhouse Babes for ZWT5 French region.
     

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