

“Love Is All We Need” Crisp French Green Beans with Crisp Shallots
By Jackie DeKnock France, GOURMET ADVENTURE To Paris With Love
January 15, 2016
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- Yields: 6 servings, about 1 1/2 cups each
Ingredients
1 1/2 pounds haricots verts (green beans - always impressive to say in French, stem ends trimmed only – not both ends)
Dressing
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)
Method
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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