Description
Ina Garten’s French string bean salad offers a classic French countryside charm with crisp green beans, tangy mustard vinaigrette, and delicate shallots. Guests savor each refreshing bite of this elegant side dish that brings Mediterranean simplicity to your table.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) French string beans, both ends trimmed
Vinaigrette Ingredients:
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 0.5 cups (120 milliliters) good olive oil
Seasoning Ingredients:
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh dill
Instructions
- Establish an icy plunge station by filling a spacious container with frigid water and ice cubes, creating a rapid cooling environment for the green beans.
- Bring a generously sized pot of water to a rolling boil, incorporating / 15 grams of kosher salt. Submerge the string beans and cook precisely for 60 seconds to achieve a crisp-tender texture without losing their vibrant emerald hue.
- Swiftly transfer the beans from boiling water directly into the prepared ice bath, ensuring an immediate temperature drop to halt the cooking process and preserve their bright color and crispness.
- Remove the beans from the ice water, then carefully pat them dry using clean kitchen towels or paper towels to eliminate excess moisture.
- Craft a zesty vinaigrette by whisking Dijon mustard, white wine vinegar, / 2.5 grams of salt, and freshly ground black pepper in a small mixing bowl.
- Gradually stream olive oil into the mustard mixture while continuously whisking to create a smooth, emulsified dressing that will coat the beans evenly.
- Transfer the dried beans to a large serving bowl and drizzle with the prepared vinaigrette, ensuring each bean is elegantly glazed with the tangy dressing.
- Sprinkle freshly chopped dill over the beans, gently folding the herbs to distribute them uniformly throughout the salad.
- Allow the salad to rest at ambient temperature for optimal flavor melding. If preparing in advance, refrigerate and refresh with additional vinaigrette before serving.
Notes
- Keep dressing separate until the last moment to maintain crisp bean texture and prevent soggy ingredients.
- Towel-dry green beans meticulously to ensure maximum vinaigrette absorption and vibrant flavor coating.
- Slowly stream olive oil while whisking to create a silky, well-emulsified dressing that hugs each bean perfectly.
- Quickly plunge boiled beans into ice water to halt cooking and lock in their bright emerald color and satisfying crunch.
- Monitor boiling time precisely for beans that are tender-crisp and retain their fresh, appetizing appearance.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 199
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg