Haricots verts citron (Print Version)
# Ingredients:
→ Vegetables
01 -
500 g fresh green beans
→ Lemon Dressing
02 -
3 tablespoons extra virgin olive oil
03 -
1 tablespoon lemon juice
04 -
2 teaspoons Dijon mustard
05 -
2 teaspoons lemon zest
06 -
Salt, to taste
07 -
Freshly cracked black pepper
→ Toppings (optional)
08 -
1 tablespoon chopped fresh herbs
09 -
1 tablespoon minced shallots
# Instructions:
01 -
Start by bringing a big pot of salted water to a boil (use 1 tablespoon of coarse salt per liter). Have a bowl of ice water ready on the side.
02 -
Trim both ends off the green beans, and if they have strings, pull them off. Rinse under cold water and let them drain.
03 -
Drop the green beans into the boiling water. Cook for around 5 minutes once the water starts boiling again until they’re the texture you like. Then, toss them immediately into the ice water.
04 -
After letting them chill in ice water for 5 minutes, drain the green beans, then lay them out on a clean towel to dry completely.
05 -
Combine everything for the dressing in a jar. Seal it up tight and shake it like crazy until it's all mixed together.
06 -
Right before eating, toss the green beans in a serving dish, drizzle the dressing over, and gently mix. For an extra touch, sprinkle on the fresh herbs if you like.
# Notes:
01 -
Blanched beans can stay fresh in the fridge for up to 2 days.
02 -
The dressing can be made up to 2 days in advance.
03 -
Add seasoning at the last minute to keep the beans bright green.