Green Beans Vinaigrette




  • coarse salt and ground pepper
  • 1 1/2 lbs. green beans stem ends trimmed
  • 1 shallot halved lengthwise, thinly sliced
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 cup olive oil


  1. Make Vinaigrette: In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved.
  2. Add oil; whisk or shake until thoroughly combined. Refrigerate in an airtight container up to 2 weeks.
  3. Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
  4. Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.
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