Green beans stampede into farmers’ markets in the summer. Among the many varieties you’ll see, haricots verts are best known for their delicate flavor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that’s needed to serve this side next to parchment-baked fish, rosemary-roasted chicken, or our Steak Marinade recipe.
What to buy: Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.
Be sure to get a high-quality Dijon mustard, or make your own whole-grain version.
Game plan: Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors of the garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.
This recipe was featured as part of our Make Your Own Mustard project.
Cinco de Mayo
