This is a nice side to lamb chops or a lamb roast and brings color to the plate. It also goes well with Gratin Dauphinois.
Fresh green beans are best. Remove the ends. Boil a lot of very salted water in a large stock-pot and plunge the beans until they are just done, do not cover, remove the scum. Quickly drain them and spray them with cold water 10 seconds to stop the cooking. They should look very green!
In a salad bowl, add 2 tbsp wine vinegar, 1 tbsp Xeres vinegar or balsamic, 1 tsp Dijon mustard, 2 fresh green onions sliced finely and 5 tbsp peanut oil or vegetable oil. Add the green beans, and serve warm or cold.
Note: Frozen green beans work as well. Just do not buy what’s called French beans as they are anything but French and not whole. They would get all mushy.
This salad can also be made with a mix of green beans and sliced tomatoes in which case I prefer shallots to green onions.
And in the summer when the fresh yellow beans are out, they are really delicious on their own or mixed with green beans.