Haricots Verts with Baby Romaine in a Mustard-Shallot Vinaigrette
The haricot verts are tossed with a light vinaigrette and baby lettuce to make a crisp side salad for roasted meat, pork, or chicken.
Ingredients
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1 tablespoon white wine vinegar
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1 tablespoon whole-grain mustard
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3 tablespoons extra-virgin olive oil
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1/4 teaspoon dried tarragon, crumbled
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1/4 cup finely chopped shallot
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1 pound haricots verts (French green beans) or fresh thin green beans, trimmed
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5 cup baby romaine
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Freshly ground black pepper
Directions
1.
Whisk together vinegar and mustard in a small bowl. Slowly whisk in oil until emulsified and thickened. Stir in tarragon and shallot; salt and pepper to taste, for vinaigrette.
2.
Bring a large saucepan of water to a boil; add salt. Add beans and cook until tender, about 4 minutes. Drain in a colander and rinse under cold water until cooled slightly. Pat beans dry and transfer to a serving bowl; toss with vinaigrette. Add romaine and gently toss to coat; pepper to taste. Makes 8 servings.
Nutrition information
Calories 755, Total Fat 51 g, Cholesterol 0 mg, Sodium 101 mg, Carbohydrate 6 g, Fiber 2 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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