French Green Bean Salad

When you have tiny, tender beans, they need nothing more than a quick dunk in boiling water to set their bright green color and make them ready for the salad.
By / Photography By Sarah Seddon | February 15, 2006

Instructions

For planning purposes, a pound of green beans will serve 4 to 6 people, but use however many you have on hand or feel like eating.

Put a large pot of water on the stove. Add a tablespoon of salt. While the water is coming to a boil, wash and remove the tops of your green beans. Then fill a big bowl with water and ice. Drop a couple of handfuls of the beans into the boiling water and then immediately fish them out with a slotted spoon or strainer and slip them into the ice water. Swish the beans around in the ice water to make sure that they are completely cool and then drain. Drizzle the beans with your best fruity olive oil, a little bit of cracked black pepper and some of that fancy salt you bought.

These beans are also fantastic accompanied by warm, little red potatoes boiled in their jackets and high-quality canned tuna or salmon. (Or if you are lucky enough to have a leftover piece of grilled or poached fish, use that.)

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Ingredients

  • Green beans - haricots verts
  • Olive oil
  • Salt and pepper
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