Mireille Johnston

Salade de Haricots Verts

Warm Green Bean Salad with Vinaigrette

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

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

Ingredients

  • 2 tablespoons red wine vinegar
  • salt
  • ⅓ cup olive oil

Method

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.