French Green Beans in Shallot Dressing

Dressed to Impress

This dish is an excellent side that has a lot of flavor, it is quick to make up and is a real crowd pleaser. It has a restaurant style moxie. As long as you don’t over cook the green beans you are good to go. I personally like to serve this dish with chicken or steak and risotto. But you can decide what main dish you would prefer to place this great side next to.

One time my friend had asked me for a meal that he could make for his wife on their anniversary. This recipe was one of the sides I had recommended and had written out for him. The following day he told me she was so impressed at the incredible meal he had made and how that the green beans was her favorite.

And you know what? To this day they include this dish as a regular side to many of their meals. I was and still am happy about that.


The technical term for these thin French green beans is “Haricot vert.” This comes from the French Haricot meaning, “beans” and vert meaning, “green.” French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor, meaning the dish or food has multiple layers of flavor – the base flavor and several subtle undertones.

Try this recipe out and we are quite sure it will be a favorite side at your house as well.

Ingredients:
French Green Beans (haricots verts) – 1 pound
Olive Oil (extra virgin) – ¼ cup
Dijon Mustard – 1 tablespoon
Red Wine Vinegar – 1 tablespoon
Shallot – 1 minced
Salt
Pepper (black)


How To Make It:

1. Place the French green beans in a steamer and steam for 4 to 8 minutes or until tender.


Gourmet Standard 2-qt.  Double Boiler & Steamer Set


Gourmet Standard 2-qt. Double Boiler & Steamer Set


2. While they are steaming it's time to make the dressing. Whisk together the olive oil, mustard, vinegar, and the shallot.

3. Remove the French green beans from the steamer and place in a bowl.

4. Toss in the French green beans with the dressing. Season with salt and pepper to taste and serve!

You just may hear the cries, “Sacre bleu, this is the best haricot vert dish ever!”

“Wi, monsieur.”



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