Haricots Verts With Warm Shallot Vinaigrette

lauralie41's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 1/2 lbs French haricots vert
• 1 tablespoon olive oil
• 1/2 cup shallot, about 2 large, chopped
• 1/2 cup red wine vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Directions:

1. 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.
2. 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.

Reviews

[Kittencalskitchen]

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!

[breezermom]

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.

[IngridH]

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.