Haricots Verts With Warm Shallot Vinaigrette

From: KLBoyle

On Mar 31, 2008

Delicious! I too was afraid the vinegar would overpower the dish but it was fantastic. I was out of red wine vinegar so I used white wine vinegar and a splash of balsamic. Will definitely make this again, thanks!

From: littleturtle

On Apr 23, 2007

Couldn't find fresh haricots verts but I did find thin green beans. I was afraid the vinegar would overwhelm the beans, but almost all of it cooked off before the beans even got added in. Actually, I think more than it was supposed to and I need to cook over medium rather than medium high heat next time. We thought there was too much pepper and not enough salt, so I would switch the amounts on those next time, but tasty overall. Thanks for sharing.

From: justcallmetoni

On Sep 23, 2006

I'm sitting here trying to figure out how I missed this during the Zaar World Tour. The flavors are just wonderful and such a bright way to prepare one o my favorite veggies. Could not find freh haricots verts but managed to hunt down some thin tender green beans. Betting these would work with a high quality frozen haricots verts and infact make them taste rather fresh. Was planning to take pictures of the leftovers but there were none. Thanks Lauralie!

From: TooAllergic

On Nov 20, 2007

I was so nervous making this. I thought that the vinegar would overwhelm the beans. I wasn't prepared for the magic that happened between the lone TBSP of oil, sweet caramelized shallots, a pinch of salt and my sweet, garden snap beans. And it was magic. We added the pepper at the table. Next year shallots are going in the garden--right next to the beans!