Haricots verts with pickled shallot
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A very simple starter, elevated by an excellent red wine vinegar and the best extra virgin olive oil you can find. This recipe is by @StephenCooksFrench.
Haricots verts with pickled shallot
- 250 g of fine French beans
- 1 banana shallot
- Red wine vinegar
- Extra virgin olive oil
- Sea salt flakes
- Bring a large pan of salted water to the boil and cook the beans for 3-5 minutes, depending on how you like them. As soon as they’re cooked, drain them and plunge them into an ice bath – this arrests the cooking and ensures they remain vibrantly green.
- Mince the shallot as finely as you can; put it in a ramekin and cover it with the red wine vinegar. Leave for at least 20 minutes.
- When you’re ready to serve, drain the beans, arrange them on plates and dress them with the extra virgin olive oil. Place a teaspoon of the pickled shallots on the beans and add a pinch of sea salt flakes.
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