Valerie Bertinelli’s Green Beans with Shallots

Ingredients

  • 1 lb. green beans
  • 1/3 cup extra-virgin olive oil
  • 4 tsp. sherry vinegar or red wine vinegar
  • 1 heaping tsp. Dijon mustard
  • 1-2 shallots, minced
  • Kosher salt and freshly ground pepper to taste

Directions

  1. Place the beans in a steamer basket set in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
  2. Meanwhile, whisk together the oil, vinegar, mustard, shallot, some salt and pepper. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator overnight. Bring to room temperature and serve.
Source: Revised and tested by Cindy Bevans

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Arroyo Grande, CA 93420