French Green Bean Salad
The simplicity of this French Green Bean Salad let the vegetable shine. The beans are blanched and seasoned with fresh tarragon, Parmesan and extra virgin olive oil. This technique allows the green beans to stay, well,… green! Blanching for 5 minutes also helps keeping a firm texture and preserving its delicate taste.
The French mention in the name is for the green bean variety. Haricots Verts (literally “green beans” in French) are thinner, more tender, and hold more flavor than the common green beans. They are usually sold in small bags in the refrigerated section of the produce department in supermarkets. You might also find them at farmer markets if you’re lucky!
Straight forward. Healthy. Easy!
Bon appétit :)
French Green Bean Salad
Recipe credits: Rafaella Sargi
Serves 2 as a side
Ingredients
12 oz French green beans (Haricots Verts), ends trimmed*
Sea salt
Black pepper
1 Tablespoon fresh tarragon leaves
3 Tablespoons extra virgin olive oil
Shaved Parmesan cheese
A little squeeze of lemon (approx the equivalent of 1 teaspoon max!)
Directions
You will need one medium pot, a slotted soon, a medium bowl, and paper towel.
Fill one medium pot with water, half way. Bring the water to a boil over high heat. Add 1 tablespoon of sea salt then the trimmed green beans. Let them cook over medium-high heat for 5 minutes. Be precise. Put the timer on!
Meanwhile, fill a medium bowl with water and ice cubes. Set aside.
Using a slotted spoon, remove the green beans from the boiling water. Put them directly in the bowl with water and ice cubes. Let them stand and cool down for 2 to 3 minutes. This step will stop the cooking process and preserve their bright green color. Remove the green beans from the cold water and spread them on paper towel and let them drain. (You don’t want the beans to be wet!!)
Place the green beans in a serving dish. Add the tarragon leaves and season with salt and freshly ground black pepper. Using a vegetable peeler, shave some Parmesan cheese directly on top of the green beans. Drizzle extra virgin oil and don’t forget to add the little squeeze of lemon. Enjoy!
* The green bean has two tips: one tough, knobby and one skinnier, looking like a comma… cut off the tough end but keep the elegant one on!
