Green Beans With Herbs and Olives
A salad of freshly picked green beans is a true treat. Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
- Total:
- Serves: 4 persons
Ingredients
- Salt and pepper
- 1 ½to 2 pounds small green beans, or a mixture of different colors, topped and tailed
- 2small garlic cloves, minced
- 1small shallot, diced
- 2tablespoons red wine vinegar or sherry vinegar
- 2teaspoons Dijon mustard
- 4tablespoons extra-virgin olive oil
- 1cup good-quality pitted green olives, halved
- 2tablespoons chopped dill
- 1tablespoon chopped chives
Instructions
Step 1
Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.Step 2
Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.Step 3
Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.