Green bean and shallot salad

Rachael Ray

Serves: 6-8

 

  • Ice water
  • 4 shallots, peeled and sliced into 1/4-inch-thick rounds
  • 1/4 cup red wine vinegar
  • 1 pound small green beans, trimmed
  • 1/2 teaspoon sweet smoked paprika
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • Coarse salt
  • 3 tablespoons EVOO
Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate.
In a large pot of boiling, salting water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling.
In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, Worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken.
Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.
*Chef’s note: Tasty and easy peasy! Love this change-up with the unique dressing. I may also try a version with sauteed shallots for a different bite. 

 

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