Haricot Verts with Sauce Ravigote
- 1 pound green beans (perferably the long, thin French variety) trimmed
- 1/4 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons minced shallots
- 6 tablespoons extra virgin olive oil
- 2 tablespoons capers
- 2 tablespoons minced parsley
- Salt and pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Green beans (1 pound)
- Parsley (2 tablespoons)
- Shallots (2 teaspoons)
- Condiments
- Capers (2 tablespoons)
- Dijon mustard (1/2 teaspoon)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil, extra virgin (6 tablespoons)
- Salt (1/4 teaspoon)
- Salt and pepper (1)
Preparation
Read recipe preparation on seriouseats.com
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Published July 14, 2011 (1 year ago).
1 person saved this recipe.
