Boiling water cooks the beans quickly so they retain their vibrant color. Haricots verts are slender French green beans; if you substitute regular green beans, cook an additional 30 seconds to one minute. The almonds are toasted for the most robust flavor.
1 pound haricots verts, trimmed
1 tablespoon sherry vinegar
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted
How to Make It
Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Pat beans dry with paper towels.
Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.
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I made this for Easter and it was a big hit! I loved that I could make it the day before. I did not have the sherry vinegar so used apple cider vinegar and it was yummy. In the rush of getting everything on the dinner table, I did forget to toast and use the almonds! So I am sure it would have been even better! Would definitely make again and hopefully remember the almonds!
Just finished making this and it is fantastic! Simple and delish; I choose this recipe because it seemed easy to take to a pot luck Christmas dinner. The flavor is clean and what a veggie side dish should be- just perfect! I used 1/2 balsamic 1/2 red wine vinegar in place of sherry and I don't believe it is missing anything by using this substitution.
very delicious and easy, esp. since I wanted something i could make in advance for a party. with pork tenderloin on dollar rolls, and mac and cheese. I boiled the beans slightly longer just because I like them a little soft, but not mushy. I finally found sherry vinegar, but as a substitute for it, you could mix equal parts red wine and balsamic vinegars, or equal apple cider and balsamic.
I'd make these again.
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