Crisp French Green Beans & Shallots

Cook time: 20 min / Prep time: 20 min


1 1/2 pounds haricots verts (green beans – always impressive to say in French, stem ends trimmed only – not both ends)


  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 2 tablespoons extra virgin olive oil


  • Grape seed oil, for frying (or use another oil with a high smoke point if possible)
  • 2 shallots, thinly sliced
  • Dusting of flour


  1. Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
  2. Cook haricots verts, uncovered, in a large pot of salted boiling water until crisp-tender; 4 to 6 minutes. Drain, refresh under cold water and pat dry.
  3. Dredge shallots in flour to lightly coat. Add grape seed oil to a skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.
  4. Add green beans to the skillet, followed by a light coating of the dressing* and heat slightly. Sprinkle with crisp fried shallots and serve.

Recipe by Jackie DeKnock of Gourmet Safari

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