Green Beans with Tapenade Dressing

When vegetables are cut lengthwise into thin strips, as the green beans here are, they are called "frenched."

  • Servings: 4
Green Beans with Tapenade Dressing

Photography: Dana Gallagher

Source: Martha Stewart Living, June 2000


  • Coarse salt
  • 1 pound green beans
  • 1/4 cup black-olive tapenade
  • 1 clove garlic, minced, or more to taste
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons extra virgin olive oil
  • Freshly ground pepper


  1. Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.

  2. Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.


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