This is a tasty salad that requires only blanching the beans and a toss in the dressing. It is perfect on its own or with chicken, fish or lamb. It is worth using good quality Dijon mustard. Use the thinnest, youngest beans you can find. Enjoy! This recipe is a Jamie Oliver one.
- 2 tablespoons finely chopped shallot (from 1/2 of a small shallot)
- 2 tablespoons white wine vinegar
- 1 medium garlic clove, minced (about 1 teaspoon)
- 1 pound haricots verts
- 1 tablespoon Whole-Grain Dijon Mustard
- 1/2 teaspoon salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon finely chopped fresh parsley leaves
Make the dressing first.
- Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes. I didn’t have a shallot so used a red onion which worked well.
- When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside.
Bring a large saucepan of heavily salted water to a boil over high heat. Prepare the beans by cutting the stem end off of each, leaving the wispy tail on.
When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.