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.
Ingredients
- 1pound very thin young green beans (preferably haricot verts)
- 1/4teaspoon salt
- Vinaigrette:
- 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)
Instructions
- 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.
- 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%
