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Haricots Verts with Mustard Vinaigrette

Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.

  • Servings: 2

Photography: John Kernick

Source: Martha Stewart Living, April 2004


  • Coarse salt
  • 1/2 pound haricots verts or other thin green beans, trimmed
  • 1/2 teaspoon finely chopped shallot
  • 1 1/2 teaspoons red-wine vinegar
  • Freshly ground pepper
  • 1/2 teaspoon grainy or smooth Dijon mustard
  • 1 1/2 tablespoons extra-virgin olive oil


  1. Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.

  2. Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.

  3. Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

Cook's Notes

Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to one day. Refrigerate the vinaigrette separately, up to one day; bring to room temperature before serving.

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