French Beans with Vinaigrette

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins

Save any leftover vinaigrette for a salad later in the week. Refrigerate in a tightly sealed container and whisk before serving.


1pound very thin young green beans (preferably haricot verts)
1/4teaspoon salt
2tablespoons wine vinegar or tarragon wine vinegar
6tablespoons extra virgin olive oil
1/4teaspoon salt
-- Fresh ground black pepper
2tablespoons chopped fresh parsley, chervil, and marjoram (or any mix of fresh herbs)
-- Kosher salt (optional)


  1. Snap off ends of beans, pulling off strings (if there are any). Bring 2 quarts of water to a boil in a 3-quart pot over high heat. Add beans. Return to a boil and cook until beans are just crisp-tender, 6 to 8 minutes.
  2. Combine vinegar, oil, salt and pepper. Drizzle over beans; sprinkle with herbs and kosher salt. x

Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler (Thomas Jefferson Foundation, 2005).

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 16g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 250mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 4g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 8%