Haricots Verts

Name: Haricots Verts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: Ice; 1 pound haricots verts; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 shallot, finely chopped; Zest and juice of 1 lemon

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

I still have trouble NOT saying green beans. Growing up on the northwest side of Chicago, we just didn’t throw around French words willy-nilly. It just wasn’t appropriate at the Mauro dinner table. That being said, this recipe is completely appropriate at any table, anywhere in the world, at any given time. It’s crisp, verdant and easy to execute perfectly. Learn it, make it, say it, love it.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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Ice

1 pound haricots verts

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 shallot, finely chopped

Zest and juice of 1 lemon

Directions

Have a bowl of ice water ready to shock the haricots verts. Bring a large pot of water to a boil. Season well with salt and add the haricots verts. Cook until tender-crisp, 3 to 5 minutes. Remove from the water with a slotted spoon or spider and add to the ice bath to shock and stop the cooking. Strain and set aside.
Coat a large nonstick skillet with the olive oil and soften the shallots over medium heat. Add the haricots verts and sauté until tender, about 2 minutes. Season with salt and pepper. Add the zest and juice of the lemon, toss together and serve.