Green Bean & Shallot Salad

By Marinel

Ingredients

• Ice water
• 4 shallots, peeled and sliced into 1/4-inch-thick rounds
• 1/4 cup red wine vinegar
• 1 pound small green beans, trimmed
• 1/2 teaspoon sweet smoked paprika
• 1 teaspoon worcestershire sauce
• 1 tablespoon dijon mustard
• Coarse salt
• 3 tablespoons EVOO

Details

Servings 6
Preparation time 25mins
Cooking time 28mins
Adapted from rachaelraymag.com

Preparation

Step 1

Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate.

In a large pot of boiling, salting water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling.

In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, Worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken.

Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.