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Nutrition Facts
Serving Size 1 (194g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 97
Calories from Fat 32		(33%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 158mg		6%
Potassium 425mg		12%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 5.9g	23%
	Sugars 2.4g
Protein 3.6g		7%
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Dinner a la Francaise

Chef Regina V. Smith

Haricots Verts With Warm Shallot Vinaigrette

Recipe #175266 | 30 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Lauralie41
Jun 28, 2006

Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs French haricots vert
1 tablespoon olive oil
1/2 cup shallot, about 2 large, chopped
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions

1
In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
2
In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: KITTENCAL

On Aug 4, 2009

Delicious! I made this with my garden green beans and also added in some chopped fresh garlic in the skillet with more olive oil, lots of black pepper and used seasoned salt, great flavor thanks for sharing Lori!

0 people found this review helpful

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From: Cheffette Teresa

On Jul 7, 2009

One of my favorite new ways to make green beans! Everyone loved them here!

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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!

5 people found this review helpful

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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!

3 people found this review helpful

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