Recipe courtesy of Ingrid Hoffmann
Episode: Sunday Dinner
String Beans in Vinaigrette
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 5 cups water
  • 1/4 pound string beans, ends snipped
  • 1 medium shallot, halved and finely chopped
  • 1 heaping tablespoon Dijon mustard
  • 1 teaspoon sherry vinegar
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for serving, optional

Directions

Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.

In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.

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