The original recipe seemed a bit over seasoned, so this is a milder version. As a bonus, I eliminated the chopping by using a food processor.
INGREDIENTS
- 2 tablespoons shallot (from 1/2 of a small shallot)
- 2 tablespoons white wine vinegar
- 1 medium garlic clove
- 1 pound haricots verts
- 3/4 tablespoon dijon mustard
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup extra-virgin olive oil
- 1-1/2 tablespoons capers, drained
INSTRUCTIONS
- Blend the shallot, vinegar, and garlic in a food processor and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.
- When the shallot mixture is ready, add the mustard, capers and measured salt and pepper and blend until combined. Pulsing processor, add the oil in a slow, steady stream. Taste and season with additional salt and pepper as needed; set aside.
- When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes (4-8 for regular green beans). Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a serving dish. Serve warm or at room temperature.
