Salade de haricots verts à l'échalote (green bean salad with shallots)

Salade de haricots verts is a simple green classic of French bistros: crisp green beans, shallots, mustard vinaigrette. Light and fresh, ideal with grilled meat or fish. Plunging into ice water preserves the green color.

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Method

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1. Trim the ends of the beans. Cook in plenty of heavily salted water (1 tablespoon salt per liter) for 5-7 minutes until crisp-tender. ⏱ Timer: 5 min
2. Drain and immediately plunge into ice water to stop the cooking and keep the bright green color. Drain and pat dry.
3. For the dressing, mix the mustard with the vinegar, salt and sugar, then whisk in the olive oil to emulsify.
4. Add the shallots and let them sit for 5 minutes to mellow. ⏱ Timer: 5 min
5. Toss the beans with the dressing, and sprinkle with parsley and toasted almonds.
6. Serve at room temperature or cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stop the cooking with ice water.
• Cook in plenty of salted water.
• Let the shallots sit in the vinegar.
• Also good with warm beans.

Frequently asked questions

With frozen green beans?

Yes, with shorter cooking.

Can it be made ahead?

Dressed, no more than 2 hours before serving.

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• Fresh fruit salad (salade de fruits frais)

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