I’ve had several requests lately to share some of my favorite side dishes, specifically vegetables. I immediately thought of these yummy haricots verts I made last week. I served them with grilled amberjack and it was a perfect combination. Make the roasted shallot & sherry vinaigrette in advance and keep it stashed in the fridge for up to a week. You’ll find other uses for it once these delicious green beans are eaten up.
Haricots Verts in a Roasted Shallot & Sherry Vinaigrette
1 lb haricots verts
1 Tbs olive oil
1 Tbs country style mustard
2 Tbs sherry vinegar
1 tsp lemon zest
2 Tbs fresh parsley
3/4 cup extra virgin olive oil
Salt & pepper to taste
Peel the shallots and gently toss in 1 Tbs of olive oil.
Place shallots on a foil lined baking sheet and roast in a pre-heated oven at 425 degrees for about 35 – 45 minutes. Cool.
Zest the lemon straight into a small blender or food processor. Be careful not to use a heavy hand and slice into the white pith or your zest will be very bitter.
Next add the mustard. I use Grey Poupon.
Add the sherry vinegar.
And the parsley.
Blend all the ingredients. Add 1/2 of the shallots and blend until the shallots are well incorporated into the sauce which will be very thick at this point. Slowly add in the extra virgin olive oil until the dressing emulsifies. Quarter the remaining 4 shallots and add to the dressing. Taste for salt and pepper.
Trim the haricots verts (did I mention this is French for green beans?). Typically haricots verts are thinner and longer than American green beans. When I can find them I snatch them up in a hurry as I think they taste better. And they certainly sound better, don’t they?
Quickly blanch the beans in boiling water for three minutes.
Then quickly drain into a colander filled with ice. Most experts recommend that you drain the boiling vegetables and then plunge them into a bowl of ice water. I’ve tried this but I can get the same results by tossing ice into my colander which means one less bowl for me to wash!
Drain the beans well. Sometimes I lay them out on paper towels to really make sure all the extra moisture is off. Too much moisture and you’ll end up with soggy haricots verts. Which doesn’t sound very good.
Toss the beans into a saute pan with a tiny bit of oil and saute until just crisp, about 2 minutes. Add a spoonful or two of the roasted shallot & sherry vinaigrette and toss until well combined.