Dijon Haricots Verts – the Perfect Skinny Side!
Ingredients
- 1 lb fresh haricot verts, tips sliced off both ends
Dressing
- 2 tbsp shallots, minced
- 1 clove garlic, minced or 1 tsp garlic paste
- 2 tbsp white wine vinegar – can substitute with champagne vinegar, rice vinegar or cider vinegar
- 1 tbsp dijon mustard
- 2 tbsp 2 TB capers, drained and roughly chopped
- ¼ cup ¼ c extra virgin olive oil
- Kosher salt and pepper to taste
Instructions
Dressing
- In a large non-metal bowl (you’ll be adding the cooked beans to this bowl) add and lightly mix together shallots, garlic, white wine vinegar, Dijon, salt and pepper. Whisking quickly, slowly add in the olive oil allowing the mixture to emulsify. Stir in the capers. Set aside while you prepare the beans.
Green Beans
- Bring a large saucepan of salted water to a full boil. Add the green beans allowing them to boil for 3-4 minutes or until tender. They cook quickly – you just want them tender, but still fresh and crispy. Drain well in a colander. Add them to the Dijon-caper dressing, toss and serve!
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