Salade Dharicots Verts La Vinaigrette Recipe

I recently tossed together these super crunchy green beans with a tangy red wine dressing that totally turned my lunch into something extra special while still being really easy to whip up.

I love preparing this Salade Dharicots Verts La Vinaigrette cause it brings out the crispness of fresh green beans and the tang of red wine vinegar mixed with olive oil. The garlic and shallot adds nutritious benefits while Dijon mustard gives it a distinct zing for a healthy treat.

Ingredients

• Fresh green beans: they’re crunchy and full of fiber and vitamins, making them perfect for a healthy salad.
• Shallot: brings a mild sweetness and aromatic flavor which really lifts the dish, and its low in calories.
• Garlic: adds a bold flavor punch and lots of natural health benefits, its a real flavor booster!
• Red wine vinegar: gives a tangy sour kick that brightens up the overall taste of the salad.
• Extra virgin olive oil: offers healthy fats and a smooth texture that balances the sharp vinegar perfectly.
• Dijon mustard: adds a slight spicy note and helps blend the ingredients together nicely.

Ingredient Quantities

• 1 lb fresh green beans (haricots verts) trimmed
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 tbsp chopped fresh parsley

How to Make this

1. Rinse the green beans well and trim off any tough ends so they’re all even in size.

2. Bring a large pot of salted water to a boil, then drop in the green beans. Let them cook for about 6 to 7 minutes until they’re just tender but still have a bit of crunch.

3. Drain the beans and rinse them under cold water to stop the cooking process and keep that bright green color.

4. While the beans cool, finely chop the shallot and mince the garlic.

5. In a small bowl, mix the red wine vinegar, Dijon mustard, salt, and freshly ground black pepper.

6. Slowly whisk in the extra virgin olive oil until the dressing is nicely combined and a bit thick.

7. Toss the cool green beans with the dressing, then stir in the chopped shallot, garlic, and, if using, the fresh parsley. Taste and adjust salt and pepper as needed and serve.

Equipment Needed

1. A large pot for boiling the beans
2. A colander to drain and rinse the beans
3. A cutting board for chopping the shallot and garlic
4. A chef’s knife for finely chopping the shallot and mincing the garlic
5. A small bowl to mix the dressing ingredients
6. A whisk to slowly combine the vinegar, mustard, and oil into a thick dressing
7. Measuring spoons for accurately measuring the vinegar, olive oil, and Dijon mustard
8. Tongs or a large spoon for tossing the beans with the dressing

FAQ

• Q: Can I use frozen green beans instead of fresh?
  A: I would recommend using fresh green beans if you can cause they hold their flavor and crunch better than frozen ones.
• Q: How long should I cook the green beans?
  A: You just need to blanch them for about 3 to 5 minutes until they become bright green and tender, but still have a bit of crunch.
• Q: Can I add other veggies in this salad?
  A: Sure you can toss in some cherry tomatoes or thinly sliced red onions to mix things up a bit.
• Q: What if I don’t have red wine vinegar?
  A: You can swap it out with white wine vinegar or even apple cider vinegar so the taste still pops.
• Q: How do i store leftovers?
  A: Store any leftovers in an airtight container in the fridge for up to a day. Just note that the oil might solidify in the cold so let it come to room temperature before serving.

Salade Dharicots Verts La Vinaigrette Recipe Substitutions and Variations

• Instead of red wine vinegar, you can use white wine vinegar or even sherry vinegar to give it a different tang.
• If you cant find extra virgin olive oil, plain olive oil or avocado oil can work, though the flavor might be a bit different.
• You can swap Dijon mustard with yellow mustard or whole grain mustard if you want a less sharp taste.
• If fresh green beans are hard to come by, sometimes string beans work, just remember they might need a bit more cooking time.

Pro Tips

1. When cooking the green beans, make sure not to overcook them – they should still have a bit of crunch. Trust me on this, if you cook ’em too long, you’ll end up with mushy beans which just isn’t fun.
2. While the green beans are boiling, don’t forget to prep your shallot and garlic so you have everything ready to go. It’ll save you time and stress later, plus things will flow a lot smoother.
3. When you’re mixing the dressing, slowly whisk in the olive oil into the vinegar and mustard combo. This helps the dressing become nice and thick instead of separating, so your green beans will have a more even coating.
4. After boiling, be sure to rinse the green beans with cold water immediately. This stops the cooking process and keeps them bright green, which makes your dish look way more appetizing.