FRENCH GREEN BEAN SALAD – Haricots Verts Salade

In a large pot, boil 1 lb. tender young green beans for 4-6 minutes (until just cooked and still a bit snappy), no more, and remove to shock in ice cold water.  Pile in center of 4-8 serving plates with just a dab of mixed greens underneath.  Sprinkle with pistachio nuts, crisp bacon and drizzle with my simple vinaigrette dressing below.  Freshly ground salt and pepper should  be generously added on top.   Or, for an alternative and fresher version, omit the nuts and bacon, and toss the beans with the vinaigrette together with 10 oz. of thinly sliced fennel, 2 1/2 oz. watercress, and 4 oz., feta cheese crumbled.  If you prefer the salad to be hot rather than cold, simply reheat the beans for two minutes in a skillet with 2 T. melted butter, before proceeding with the dressing.  For all versions, drizzle with French sea salt and freshly ground black pepper just prior to serving.

SIMPLE VINAIGRETTE DRESSING

  •  1/2 c. olive oil and/or safflower oil
  • 1/4 c. red wine vinegar and/or balsamic vinegar
  • 2 T. soy sauce
  • Dash Worcestershire
  • French sea salt
  • Fresh ground pepper
  • Red pepper flakes
  • Dash of herbs de Provence