Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Green Beans Vinaigrette

Preparation info

  • 1 qt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Fresh, young green beans

Method

Procedure

Preparation

  1. Trim the stem end of the green beans. Unless the pointed tips are wiry or discolored, leave them intact.
  2. Blanch the beans à point, refresh, and blot dry in towels.
  3. Toss with the vinaigrette and the shallots.
  4. Taste and season