Salade de Haricots Verts

Warm Green Bean Salad with Vinaigrette

This can, of course, be eaten cold as part of a plateau de hors-d’oeuvre variés.


  • 2 tablespoons red wine vinegar
  • salt
  • cup olive oil
  • freshly ground black pepper
  • 1 garlic clove, crushed
  • 2 pounds green beans
  • ½ cup parsley, minced


Prepare the vinaigrette: Mix the vinegar and salt, and add olive oil, pepper, and garlic.

Snap off the tips of the beans and wash them in cold water. Steam or cook, uncovered, in boiling salted water for 15 to 20 minutes—do not overcook. Pour the beans into an earthenware bowl.

Add the vinaigrette and toss immediately. Sprinkle with parsley and serve.


I often boil 3 to 5 small new potatoes, unpeeled and quartered, along with the green beans. The potatoes become quite mushy after absorbing the vinaigrette, so it is less elegant a dish—but so tasty.