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

Yields1 Serving

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

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

2

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.

3

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.

4

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

Nutrition Facts

0 servings

Serving size

6 servings, about 1 1/2 cups each