Warm Green Bean Salad with Shallots and Mustard
Blanched haricots verts are tossed with warm shallot-mustard vinaigrette and chervil for a bright, savory green bean dish.
Prep 10 min · Cook 20 min · Total 30 min · Makes 4 servings
Ingredients
- Kosher salt
- 14 ounces trimmed haricots verts
- 3 tablespoons olive oil
- 2 shallots, thinly sliced
- 3 teaspoons white wine vinegar
- 2 teaspoons grain mustard, or more to taste
- Black pepper
- 2 tablespoons fresh chervil, torn
Directions
- Set a pot of water over high heat and bring it to a boil. Season the water with salt, then blanch the haricots verts until they are tender, about 3 minutes. Drain them.
- Return the same pot to medium-low heat. When any moisture in the pot has cooked off, pour in the oil. Add the shallots and cook, stirring frequently, until they smell sweet and have softened without taking on color, about 4 minutes.
- Stir in the vinegar, mustard, and black pepper until the vinaigrette comes together. Add the haricots verts to the pan again and toss them through the warm dressing.
- Transfer the beans to a plate and scatter the chervil over the top. Serve hot, warm, or at room temperature.