Haricots Verts w/ Shallot Vinaigrette and Pecorino
1 1/2 lb. haricots verts (thin French green beans), trimmed
3 tbsp extra-virgin olive oil
2 tsp Dijon mustard
2 tsp white-wine vinegar
1 shallot, minced
a squeeze from a lemon
salt and pepper
Pecorino shavings using a vegetable peeler
Steam beans until just tender but still crisp, 5 minutes. Drain in a colander, then run under cold water to stop them from cooking.
Whisk together remaining ingredients (except pecorino) and salt and pepper to taste. Toss beans with dressing and season with salt and pepper. Top each serving with pecorino shavings. Serve at room temperture.
Notes: This is a very easy, fast recipe. I am not sure exactly of the amounts of each ingredient - I used my judgement on a lot of the amounts. The viniagrette should be pretty thick but still easy to pour. Don't overcook/steam the beans - they should be crisp.
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