Sometimes the green vegetable is not the star of the meal. Like on Thanksgiving it’s all about the turkey, the stuffing and the other carbs. And on Hanukah it’s all about the potato latkes and applesauce. Yet I still want to serve a green vegetable to round out the dinner. In such cases, this green bean dish is my “go-to” recipe. While I’m busy making all the other dishes, I want the vegetable to be quick and easy to prepare. I usually buy the pre-washed skinny French green beans (haricot vert) in the fresh produce department at the supermarket. Thus, the vegetable itself requires no prep time. The sauce is quick to make and can be done ahead. The dish quickly cooks in the microwave and doesn’t take up any valuable oven space. The fresh, crispness of the green beans and savoriness of the sauce is a welcome contrast to other rich side dishes. The sauce is flavorful enough that guests will never detect the simplicity of this recipe. So don’t tell them; it’s our little secret.
|French Green Beans with Mustard Shallot Sauce|| |
- 8 oz bag of Haricot Vert (French Green Beans) in the fresh produce section.
- 1 tablespoon olive oil
- 1 teaspoon mustard—coarse ground or Dijon
- 1 teaspoon white wine vinegar
- ½ of a small shallot, minced in a garlic press (or white of 1 green onion)
- A large pinch of salt
- A few grinds of freshly cracked pepper
- Steam green beans with a little water in a covered glass bowl in the microwave until crisp tender, about 2 to 4 minutes.
- To make the sauce: Put the remaining ingredients in a small jar. Put on the lid and shake to mix. The sauce can be made ahead of time and refrigerated.
- Pour ¾ of the sauce over warm green beans and toss to coat. Taste and add more sauce or salt if desired. Serve immediately.