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Haricot Verts with Grainy-Mustard Vinaigrette


The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.

  • Servings: 6

Source: Martha Stewart Living, May 2003


  • 4 teaspoons Dijon mustard
  • 2 teaspoons coarse-grained mustard
  • 2 tablespoons white-wine vinegar
  • 6 tablespoons olive oil
  • Coarse salt
  • 1 1/2 pounds haricot verts, trimmed
  • 1/2 small red onion, finely diced
  • Freshly ground pepper


  1. In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.

  2. Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.

  3. Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

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