Haricots Verts with Champagne-Shallot Vinaigrette

Haricots verts are slender French green beans. If you can't find them, use regular fresh green beans, but cook them a minute or two longer.


12 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 67
Caloriesfromfat 38 %
Fat 2.8 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 10.9 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 151 mg
Calcium 57 mg


1 gallon water
1 1/2 teaspoons salt, divided
3 pounds haricots verts, trimmed
1/4 cup Champagne vinegar
1/4 cup finely chopped shallots
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons extravirgin olive oil


Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.