Equipment
Ingredients
Vegetables
- 450 g green beans, trimmed
- 40 g red onion, very finely sliced
Balsamic Vinaigrette
- 45 ml extra virgin olive oil
- 20 ml balsamic vinegar
- 5 g dijon mustard
- 1 garlic, minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Preparation
- 500 g ice cubes
- 2000 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 145 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 313 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 266 mg
- Calcium
- 49 mg
- Iron
- 1.3 mg
- Magnesium
- 31 mg
- Phosphorus
- 49 mg
- Zinc
- 0.3 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.8 mg
- Folate
- 39 mcg
- Water
- 116 g
Sources: USDA FoodData Central
Method
Fill a large mixing bowl with the ice cubes and some cold water to create an ice bath. Set aside.
Bring a large pot of aggressively salted water to a rolling boil at 100C/212F.
Add the trimmed green beans to the boiling water. Blanch for 3 to 4 minutes until they are bright green and crisp-tender.
Quickly drain the green beans in a colander and immediately plunge them into the prepared ice bath to stop the cooking process. Leave them in the ice water for 2 minutes, then drain well and pat completely dry.
In a small mixing bowl, combine the balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Slowly stream in the extra virgin olive oil while whisking constantly until the dressing is fully emulsified.
In a large bowl, combine the dried green beans and finely sliced red onions. Pour the vinaigrette over the top and toss gently to coat thoroughly.
Let the salad rest at room temperature for 15 minutes before serving to allow the green beans to absorb the flavors of the vinaigrette.
Chef's Notes
- Salt the blanching water aggressively, similar to the salinity of seawater. This seasons the beans from the inside out and helps set their vibrant green color.
- The Dijon mustard acts as a crucial emulsifier here. It prevents the oil and vinegar from separating while adding a subtle background piquancy.
- If preparing ahead of time, store the blanched beans and the dressing separately. Dress the salad only 15-30 minutes before serving, as the acid in the vinegar will eventually turn the bright green beans an olive-brown color.
Storage
Refrigerator: 3 days — Beans will absorb more flavor but may lose their vibrant green color due to the acid in the vinaigrette.
Troubleshooting
Green beans are mushy and drab olive in color
Cause: The beans were overcooked or not shocked quickly enough in the ice bath to halt residual heat
Fix: Cannot be fixed. Repurpose into a soup or stew.
Prevention: Test a bean at the 3-minute mark and ensure the ice bath is very cold and ready before the beans finish boiling
Vinaigrette separates or looks broken
Cause: Oil was added too quickly or the mixture lacks enough emulsifier
Fix: Add a tiny drop of hot water or another half-teaspoon of Dijon mustard and whisk vigorously to bring it back together
Prevention: Stream oil in very slowly while whisking vigorously
Salad tastes watery
Cause: Beans were not dried properly after the ice bath
Fix: Drain excess liquid, toss with an extra drizzle of olive oil and a pinch of salt
Prevention: Thoroughly pat beans dry with a clean kitchen towel before dressing
Cultural Context
In Italian cuisine, Fagiolini all'Agro is a quintessential contorno (side dish) that celebrates the simplicity of fresh produce. It relies entirely on the quality of a few basic ingredients, embodying the traditional Mediterranean philosophy of minimal interference with peak-season vegetables.
