Equipment
Ingredients
Main Ingredients
- 500 g haricots verts, ends trimmed
- 30 g kosher salt
- 500 g ice cubes
Dijon Vinaigrette
- 1 shallot, finely minced
- 15 ml white wine vinegar
- 15 g dijon mustard, smooth
- 45 ml extra virgin olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 147 kcal
- Protein
- 3 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 244 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 299 mg
- Calcium
- 53 mg
- Iron
- 1.6 mg
- Magnesium
- 35 mg
- Phosphorus
- 57 mg
- Zinc
- 0.4 mg
- Vitamin A
- 44 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.9 mg
- Folate
- 44 mcg
- Water
- 126 g
Sources: USDA FoodData Central
Method
Bring a large pot of water to a rolling boil at 100°C/212°F. Add the heavy measure of kosher salt so the water tastes seasoned like the sea. Prepare a large bowl filled with cold water and ice cubes to create an ice bath.
Drop the trimmed haricots verts into the boiling water. Cook for 3 to 4 minutes until they are crisp-tender and their color deepens to a vibrant, bright green.
Use a colander to drain the hot beans immediately, then plunge them directly into the prepared ice bath. Let them sit for 2 minutes to halt the cooking process. Drain well and pat thoroughly dry with a clean kitchen towel.
In the large mixing bowl, combine the finely minced shallot and white wine vinegar. Allow the mixture to sit undisturbed for 10 minutes to gently pickle the shallots and mellow their raw, astringent bite.
Whisk the Dijon mustard into the shallot and vinegar mixture. While whisking constantly, slowly drizzle in the extra virgin olive oil to create a thick, unified emulsion. Season the dressing with the measured kosher salt and freshly ground black pepper.
Add the completely dried green beans to the bowl with the vinaigrette. Toss vigorously until every bean is evenly coated in the creamy dressing. Transfer to a serving platter and serve immediately.
Chef's Notes
- Haricots verts are younger, thinner, and tenderer than standard American green beans, making them ideal for quick blanching and serving in delicate salads.
- Always ensure your green beans are completely dry before tossing them in the dressing. Water is the enemy of an emulsion and will cause the vinaigrette to slide right off the vegetables.
- Macerating the shallots in the vinegar before adding oil is a classic French technique that lightly pickles the onion, removing its harsh bite while flavoring the vinegar base.
- Salt your blanching water heavily until it tastes like seawater. This short cooking window is your only opportunity to season the interior of the green beans.
Storage
Refrigerator: 3 days — Store in an airtight container. The acid in the dressing will cause the beans to lose their vibrant green color over time, though the flavor will remain excellent.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Beans look dull or olive-green instead of bright green
Cause: Overcooked in the boiling water or left sitting in the highly acidic dressing for too long before serving
Fix: Cannot be fixed, but the flavor will remain delicious and safe to eat
Prevention: Cook only until crisp-tender, shock immediately in ice water, and dress right before serving
Vinaigrette is separated into a watery and oily layer
Cause: Olive oil was added too quickly or there was insufficient agitation while mixing
Fix: Add a half teaspoon of warm water or an extra dab of mustard to a clean bowl, then slowly whisk the broken dressing into it to re-emulsify
Prevention: Drizzle the oil very slowly in a thin, steady stream while whisking vigorously without pausing
Cultural Context
The salade de haricots verts is a quintessential fixture in French bistros, celebrated for its elegant simplicity. It relies on the classic French culinary principle of using a sharp, mustard-heavy vinaigrette to cut through the richness of typical main courses like steak frites, confit de canard, or roasted chicken. By keeping the ingredient list incredibly minimal, the natural grassy sweetness of the fresh beans and the quality of the olive oil are allowed to shine without distraction.
