French Green Beans are one of my favorite foods in France. To be clear: these are not green beans, those chunky, crunchy, scowl-inducing veggies your mom used to make you eat as a kid. These are French Green Beans, or haricots verts, slender little delicate beans that are delicious on their own or quickly blanched and then tossed with some carrot sticks, a couple beet greens and that dijon-spiked, shallot-based classic french vinaigrette. This is not a salad. This is an event. Enjoy.
FRENCH GREEN BEAN SALAD (Serves 2 as a main or 4 as a side)
- 1 lb. French Green Beans
- 1/4 C. matchstick carrots
- 1/2 C. beet greens (no more – the beans are the star of this, not the greens)
- Classic French Vinaigrette
1.Blanch your green beans. You do this by gently boiling some salted water in a large pot, then throwing the beans in for no more than 2 minutes, or until the beans have a little bend to them, but aren’t soggy. Test them pretty often, so you make sure you get the right texture – it’s key to the salad.
2. Have an ice bath ready, and when the beans are ready, quickly drain them in a colander and dunk them in the ice bath so they stop cooking.
3. Drain the beans and pat them dry. Toss with 3/4 of the vinaigrette, then add the carrots and beet greens, and toss with the rest of the vinaigrette.
4. Serve immediately and enjoy. J’adore les haricots verts!