| Prep Time: 10 mins
| Cook Time: 5 mins
| Total Time: 15 mins
You may need: Dried Garlic Powder
Green beans are a common side dish on our Thanksgiving holiday tables, but we think the bland, over-cooked beans have to go this year. So we've reinvented green beans with shallot vinaigrette - one of the tastiest green bean dishes we've ever had! After sampling a variety of recipes and vinaigrettes, we know we've created a hit for your dinner table any time of year.
The delicious, tangy flavor in this dish comes from the fresh shallot vinaigrette. Our Piquant Post Herb Vinaigrette Blend is inspired by the classic French herb medley called "Herbs de Provence", which we've modified for a more subtle profile by removing the dominant herbs such as lavender and tarragon. Our vinaigrette blend also incorporates tangerine peel to add a beautiful citrus note. We think you'll also appreciate having a winning side dish that comes together in under 15 minutes during the holiday party rush. You can also make this vinaigrette to drizzle on salad, roasted veggies, or bread. For a single use salad dressing, scale the proportions of this vinaigrette recipe by half (minus green beans).
2 lbs green beans, ends trimmed
1 medium shallot, finely chopped
1 garlic clove, minced
1/2 cup olive (or canola) oil
1/4 cup white wine vinegar
2 tsp dijon mustard
1/4 tsp salt (optional)
1-2 tsp canola (or other vegetable) oil for the pan
2 tbsp Piquant Post Herb Vinaigrette Blend
freshly-ground black pepper to taste (optional)
The great thing about this Green Beans with Shallot Vinaigrette recipe is that it's simple and quick. Boil water, blanch the green beans for a few minutes, then make the vinaigrette and toss. Easy!
Even if you don't like green beans (because of bad memories of the soggy grade-school cafeteria beans), give this recipe a go. Or use the vinaigrette to drizzle on any veggies.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Fill a large pot with enough water to cover the green beans (about 6-8 quarts). Boil the water on High. Trim the ends of the green beans with a knife or scissors and prep the other ingredients.
Once the water is boiling, turn down to Med-High, add the green beans, and cook in a rolling boil for 5 mins. Set a timer so as not to overcook.
While the beans are cooking, mix all the other ingredients in a medium bowl. Whisk until the the vinaigrette is thoroughly mixed (~15-30 secs).
When the beans cook 5 mins, drain them in a colander and briefly run under cold water to stop the cooking process. Toss the beans in the vinaigrette in large serving bowl or dish.
If you don't feel like green beans, use the vinaigrette from this recipe as a salad dressing, on a grain bowl, on any raw or cooked veggies, drizzle on meats or fish, or dip bread.
Use shallot if possible, but you an substitute a couple tablespoons of finely diced red or white onion.
If you have leftover vinaigrette, try it as a tangy spread on a sandwich.
Post pictures of your masterpiece meal on social media and tag us. We repost!