Haricots Verts & White Beans w/Shallot Vinaigrette

By LisaMK

Great dish served with fish at Christmas Eve. Very Easy to make and keeps fresh at room temp. Recipe is from Food & Wine November 2012 issue. From Salas-Porras with some adjustments.

Ingredients

• 2 - 14.5 oz. cans white beans, cannellini works best
• 1 small onion halved
• 1 bay leaf
• 1 large thyme sprig
• Sea salt and table salt
• 2 lbs. haricot verts, trimmed
• 2 large shallots minced
• 2 garlic cloves minced
• 1 tbs Dijon mustard
• 2 tbs sherry vinegar
• 2 tbs red wine vinegar
• 1/2 cup evoo
• black pepper
• 1/4 cup chopped parsley

Preparation

Step 1

1. Cook the beans in a pan. Add the onion, bay leaf and thyme and salt.
2. In a large pot of salted boiling water, cook the haricot verts until crisp and tender, about 5 minutes.
3. In a small bowl, combine the shallots, garlic, mustard and both vinegars. Add a pinch of salt and let the vinaigrette stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
4. Discard the small onion halves, thyme and bay leaf. Transfer the beans to a large bowl and add the haricot verts. Add the vinaigrette and toss well. Season with salt and pepper and transfer to a platter. Sprinkle with parsley and serve.