If I was a kid, I’d say that green beans are my second favorite vegetable EVER.  Tomatoes now and forever hold the poll position in my heart, but green beans are right behind them.  Maybe it’s because they’re just as good hot as they are cold.  Maybe it’s because they’re lovely freshly steamed or as leftovers tossed in a salad you take to work.  Or maybe it’s just because they taste so darned good.

Whatever the reason, this is one of the easiest ways to enjoy the beany loveliness – and it’s so easy, you can throw it together in about 5 minutes (which is exactly what I did tonight).  Serve it warm or assemble it and chill in the fridge for a nice cool, refreshing side dish!

French Green Bean Salad

  • 1 lb thin french green beans, trimmed
  • 1 shallot, minced
  • 1 small clove garlic, minced
  • 6 Tbsp olive oil
  • 1 Tbsp Dijon
  • 1 Tbsp grain mustard
  • 2 Tbsp champagne vinegar
  • salt and pepper
  • (Optional) – crumbled bacon or slivvered almonds

In a wide shallow pan with a lid, spread out the beans and add just enough water to cover, then sprinkle with salt and pepper.  Cook over medium high heat for a couple of minutes until they are just cooked, but still have some bite to them (particularly if you’re going to serve them warm).  In the meantime, put the shallots and garlic in a bowl, ready for the green beans when they’re done.  In a small bowl or jar, mix the olive oil, mustards, vinegar and salt and pepper.  Drain the green beans – if you’re serving them warm, toss immediately with the garlic and shallots – the heat will slightly cook them and help the flavors mingle.  If you’re serving this as a cold salad, when you drain the green beans, rinse them in cold water to stop the cooking and keep the pretty green, then toss with the garlic and shallot.  Mix the dressing well, then drizzle and toss to coat the beans.  If you’d like, you can add crispy crumbled bacon or almonds to serve.

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