Starter · Gluten-free
Green beans in vinaigrette
18 min4 servingsVery easy
Seven minutes in boiling salted water, a dip in cold water to stay green, and a shallot vinaigrette while they are still warm. A side or a starter, with fresh or frozen beans.
Equipment needed
- Pot
- Colander
- Mixing bowl
- Knife
Allergens
Mustard
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 147 kcal | 86 kcal |
| Protein | 3 g | 1.7 g |
| Carbs | 7 g | 4.1 g |
| of which sugars | 5.1 g | 3 g |
| Fat | 10.8 g | 6.3 g |
| of which saturates | 1.7 g | 1 g |
| Fibre |
Before you start: 8 basics, 12 min read
Method
- 1
Top and tail the green beans if they are fresh. Bring a big pot of salted water to the boil.
- 2
Make the vinaigrette: in a bowl, the vinegar, a pinch of salt and the pepper mixed until the salt dissolves, the mustard, then the oil while whisking with a fork. Finely chop the shallot and add it.
- 3
Drop the beans into the boiling water, no lid, seven minutes. Frozen ones go in without thawing, with two more minutes.