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Haricots Verts with Champagne-Shallot Vinaigrette

Yield 12 cups (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.