Description
A light, vibrant summer salad featuring blanched green beans tossed in a zesty vinaigrette. This French classic is easy to prepare, full of authentic flavor, and perfect for family meals or picnics. Herbs add brightness while preserving the dish’s delicate balance and fresh appeal.
Ingredients
1 kg fresh green beans, ends trimmed
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or apple cider vinegar
1 small bunch fresh herbs (parsley, chives, tarragon)
Salt to taste
Black pepper, freshly ground
Optional: 1 shallot, thinly sliced
Optional: 1 pinch flake sea salt for finishing
Instructions
Trim and thoroughly wash green beans
Bring a large pot of salted water to a boil
Blanch green beans for 4-5 minutes until tender yet crisp
Shock in ice water to preserve color, drain
In a bowl, whisk olive oil, vinegar, chopped herbs, salt, and pepper
Toss cooled green beans with vinaigrette
Top with optional shallot and flake sea salt before serving
Notes
For maximum freshness, consume within 24 hours
Adjust vinegar quantity to taste preference
Herbs may vary – basil or thyme work well too
Optional additions: toasted walnuts or crumbled goat cheese (ensure vegetarian if required)
Use non-alcoholic vinegar option if preferred
- Prep Time: 15
- Cook Time: 12
- Category: Salades & repas froids
- Method: Boiling and Tossing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (500g salad)
- Calories: 210
- Sugar: 0g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g