Prep Time
10 Mins
Cook Time
5 Mins
Yield
Serves: 8
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Place a large bowl of ice water in the sink. Bring a large pot of salted water to a boil over high heat. Add green beans and return to a boil. Cook until beans are tender, 3 to 5 minutes. Using a slotted spoon, quickly transfer green beans to ice water to stop cooking. Drain and lay out on paper towels to dry. (Can be done up to 3 days in advance to this point. Wrap in damp paper towels, cover with plastic wrap and refrigerate. Bring to room temperature before serving.)

Step 2

In a large bowl, whisk together vinegar, lemon juice, 1/4 tsp. salt, 1/8 tsp. pepper, mustard and shallot until blended. Slowly add both oils, whisking constantly, until thickened. (Can be made up to 3 days in advance, minus the shallot. Keep chilled in a glass jar with a tight-fitting lid. Add shallot right before using.)

Step 3

Just prior to serving, add beans to bowl with vinaigrette. Toss well and season with additional salt and pepper, if desired. Serve at room temperature.

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