📝 About This Recipe
This classic French bistro staple elevates the humble green bean into a sophisticated masterpiece through the art of blanching. Featuring slender, delicate haricots verts tossed in a punchy Dijon-shallot vinaigrette, the dish offers a perfect balance of crunch, acidity, and earthy richness. It is a celebration of seasonal simplicity that captures the essence of a sun-drenched afternoon in Provence.
🥗 Ingredients
The Vegetables
- 1 pound Haricots Verts (trimmed, ends removed)
- 4-5 pieces Radishes (thinly sliced into rounds)
- 1 pinch Flaky Sea Salt (for finishing)
The Champagne Vinaigrette
- 1 small Shallot (minced very finely)
- 2 tablespoons Champagne Vinegar (may substitute white wine vinegar)
- 1 tablespoon Dijon Mustard (smooth, high-quality French style)
- 1/4 cup Extra Virgin Olive Oil (fruity and mild)
- 1/2 teaspoon Honey (to balance acidity)
- 1/4 teaspoon Kosher Salt (plus more for blanching water)
- 1/4 teaspoon Black Pepper (freshly cracked)
Texture and Herbs
- 1/3 cup Hazelnuts (skins removed, toasted and roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only, roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 2 ounces Chèvre (Goat Cheese) (crumbled, optional)
👨🍳 Instructions
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1
Prepare a large bowl of ice water (an 'ice bath') and set it aside near the stove. This is crucial for stopping the cooking process and locking in the vibrant green color.
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2
Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per quart of water—it should taste like the sea.
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3
In a small glass jar or bowl, combine the minced shallots and champagne vinegar. Let them sit for 5-10 minutes to 'macerate,' which mellows the raw bite of the shallot.
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4
To the shallot mixture, whisk in the Dijon mustard, honey, salt, and pepper until well combined.
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5
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, emulsified dressing. Set aside.
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6
Once the water is boiling, add the haricots verts. Cook for exactly 3 to 4 minutes. They should be tender-crisp—bright green and flexible, but still possessing a slight 'snap' when bitten.
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7
Use tongs or a slotted spoon to immediately transfer the beans into the ice bath. Submerge them fully for 2 minutes.
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8
Drain the beans thoroughly and pat them very dry with a clean kitchen towel. Excess water will dilute the dressing and prevent it from adhering to the beans.
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9
In a large mixing bowl, combine the dried beans, sliced radishes, and half of the chopped herbs (tarragon and chives).
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10
Give the vinaigrette a final whisk and pour about three-quarters of it over the beans. Toss gently with your hands or tongs to ensure every bean is coated.
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11
Transfer the salad to a chilled serving platter. Scatter the toasted hazelnuts and the remaining fresh herbs over the top.
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12
If using, dot the salad with small crumbles of chèvre and finish with a light sprinkle of flaky sea salt and one last crack of black pepper.
💡 Chef's Tips
Always use haricots verts (the thin French variety) rather than standard thick green beans for the most elegant texture. Never skip the ice bath; it is the only way to achieve that professional, bright emerald green hue. Ensure the beans are bone-dry before dressing; water is the enemy of a well-emulsified vinaigrette. If you cannot find hazelnuts, toasted slivered almonds or walnuts make an excellent buttery substitute. For the best flavor, let the dressed salad sit at room temperature for 15 minutes before serving to allow the flavors to meld.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Sancerre or Sauvignon Blanc to complement the herbal notes. Serve as a side dish to a classic Roast Chicken (Poulet Rôti) with garlic and thyme. Accompany with a warm, crusty baguette and salted French butter. It makes a wonderful light lunch alongside a wedge of Quiche Lorraine. Top with a soft-poached egg for an extra layer of richness and a built-in sauce.