“Love Is All We Need” Crisp French Green Beans with Crisp Shallots

By Jackie DeKnock  ,   

January 15, 2016

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  • Yields: 6 servings, about 1 1/2 cups each


1 1/2 pounds haricots verts (green beans - always impressive to say in French, stem ends trimmed only – not both ends)


1 shallot, minced

1 tablespoon red-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon sea salt

Freshly ground pepper, to taste

2 tablespoons extra virgin olive oil

Garnish Crisp Shallots

Grape seed oil, for frying (or use another oil with a high smoke point if possible)

2 shallots, thinly sliced

Dusting of flour


Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

Cook haricots verts, uncovered, in a large pot of salted boiling water until crisp-tender; 4 to 6 minutes. Drain, refresh under cold water and pat dry.

Dredge shallots in flour to lightly coat. Add grape seed oil to a skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.

Add green beans to the skillet, followed by a light coating of the dressing* and heat slightly. Sprinkle with crisp fried shallots and serve.

*If you have dressing leftover, keep it refrigerated for the next time!

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