Equipment
Ingredients
Main Ingredients
- 500 g haricots verts, ends trimmed
- 30 g kosher salt
- 500 g ice cubes
Dijon Vinaigrette
- 1 shallot, finely minced
- 15 ml white wine vinegar
- 15 g dijon mustard, smooth
- 45 ml extra virgin olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil at 100°C/212°F. Add the heavy measure of kosher salt so the water tastes seasoned like the sea. Prepare a large bowl filled with cold water and ice cubes to create an ice bath.
Drop the trimmed haricots verts into the boiling water. Cook for 3 to 4 minutes until they are crisp-tender and their color deepens to a vibrant, bright green.
Use a colander to drain the hot beans immediately, then plunge them directly into the prepared ice bath. Let them sit for 2 minutes to halt the cooking process. Drain well and pat thoroughly dry with a clean kitchen towel.
In the large mixing bowl, combine the finely minced shallot and white wine vinegar. Allow the mixture to sit undisturbed for 10 minutes to gently pickle the shallots and mellow their raw, astringent bite.
Whisk the Dijon mustard into the shallot and vinegar mixture. While whisking constantly, slowly drizzle in the extra virgin olive oil to create a thick, unified emulsion. Season the dressing with the measured kosher salt and freshly ground black pepper.
Add the completely dried green beans to the bowl with the vinaigrette. Toss vigorously until every bean is evenly coated in the creamy dressing. Transfer to a serving platter and serve immediately.
Chef's Notes
- Haricots verts are younger, thinner, and tenderer than standard American green beans, making them ideal for quick blanching and serving in delicate salads.
- Always ensure your green beans are completely dry before tossing them in the dressing. Water is the enemy of an emulsion and will cause the vinaigrette to slide right off the vegetables.
- Macerating the shallots in the vinegar before adding oil is a classic French technique that lightly pickles the onion, removing its harsh bite while flavoring the vinegar base.
- Salt your blanching water heavily until it tastes like seawater. This short cooking window is your only opportunity to season the interior of the green beans.
Storage
Refrigerator: 3 days — Store in an airtight container. The acid in the dressing will cause the beans to lose their vibrant green color over time, though the flavor will remain excellent.
Reheating: Serve chilled or at room temperature.
