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Haricots Verts with Champagne-Shallot Vinaigrette

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.

Cooking Light DECEMBER 2006

  • Yield: 12 cups (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 38%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 10.9g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 151mg
  • Calcium: 57mg

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Haricots Verts with Champagne-Shallot Vinaigrette Recipe