Haricot Verts (French Green Beans)
June 30, 2006
These little french green beans were so tasty looking, I threw them into the cart without a single thought about how I'd cook and eat them. 
For the umpteenth time, Jamie Oliver gave me inspiration beyond my expectations. The best part, is that this dish is very portable for a pinic or lunch the next day.
You will need:
- 4 handfuls of fresh green beans, stalk ends removed
- 3 tsp of French mustard
- 4 tbsp of red or white wine vinegar
- 7 tbsp of extra virgin olive oil
- 1 minced garlic clove
- 1 tbsp of capers
- handful of chopped fresh italian parsley or chervil
Step One: Bring a pot of water to a fast boil and drop in the beans. Cook for 5 minutes; drain immediately.
Step Two: While beans cook, combine mustard, vinegar, garlic, salt & pepper in a large bowl. While whisking this mixture, slowly drizzle in the olive oil. Add capers and herbs at last. Add in cooked beans and toss until coated. Serve beans as a side with whipped potatoes, pasta, or bread.
For the umpteenth time, Jamie Oliver gave me inspiration beyond my expectations. The best part, is that this dish is very portable for a pinic or lunch the next day.You will need:
- 4 handfuls of fresh green beans, stalk ends removed
- 3 tsp of French mustard
- 4 tbsp of red or white wine vinegar
- 7 tbsp of extra virgin olive oil
- 1 minced garlic clove
- 1 tbsp of capers
- handful of chopped fresh italian parsley or chervil
Step One: Bring a pot of water to a fast boil and drop in the beans. Cook for 5 minutes; drain immediately.
Step Two: While beans cook, combine mustard, vinegar, garlic, salt & pepper in a large bowl. While whisking this mixture, slowly drizzle in the olive oil. Add capers and herbs at last. Add in cooked beans and toss until coated. Serve beans as a side with whipped potatoes, pasta, or bread.
Labels: green beans, salad
