Haricots Verts with Mustard Vinaigrette

Photo: John Kernick

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


  • Coarse salt

  • ½ pound haricots verts or other thin green beans, trimmed

  • ½ teaspoon finely chopped shallot

  • 1 ½ teaspoons red-wine vinegar

  • Freshly ground pepper

  • ½ teaspoon grainy or smooth Dijon mustard

  • 1 ½ 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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