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Haricots Verts Bundles With Shallot Vinaigrette

Haricots Verts Bundles With Shallot Vinaigrette
YIELDS
4 servings
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Ingredients

1
lb(s) green beans (450 g)
2
shallots, finely minced
cup sherry vinegar (75 mL)
2
Tbsp Dijon mustard (25 mL)
1
cup olive oil (250 mL)
2
Tbsp honey (25 mL)
2
tsp fresh tarragon, chopped (10 mL)
Freshly ground black pepper to taste
bunch fresh chives
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Directions

Step 1

Clean the beans and trim stem end.

Step 2

In a double boiler, steam the beans until tender-crisp, 3-5 minutes.

Step 3

Transfer immediately to a large bowl filled with ice water to stop cooking.

Step 4

In a bowl combine, vinegar and Dijon mustard.

Step 5

While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.

Step 6

Immerse chives in boiling water, let stand 1-2 minutes until pliable.

Step 7

Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans. Pour dressing over bean bundles.

Step 8

Season with salt.

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