Green beans stampede into farmers’ markets in the summer. Among the many varieties you’ll see, haricots verts are best known for their delicate flavor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that’s needed to serve this side next to parchment-baked fish, rosemary-roasted chicken, or our Steak Marinade recipe.
What to buy: Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.
Be sure to get a high-quality Dijon mustard, or make your own whole-grain version.
Game plan: Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors of the garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.
This recipe was featured as part of our Make Your Own Mustard project.
- Yield: 6 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 30 mins
- 2 tablespoons finely chopped shallot (from 1/2 of a small shallot)
- 2 tablespoons white wine vinegar
- 1 medium garlic clove, minced (about 1 teaspoon)
- 1 pound haricots verts
- 1 tablespoon Whole-Grain Dijon Mustard (see What to Buy note)
- 1/2 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
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Combine the shallot, vinegar, and garlic in a large, nonreactive bowl 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 and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. 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. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.