I love green beans, especially the long, thin, French haricot vert. They are tenderer and have a more complex, sweeter flavor than American green beans. And luckily, they are back in season. So here’s an incredibly simple, yet crowd-pleasing recipe to try for your next summer dinner, or as a quick, light, vegan supper. BONUS: GLUTEN FREE!
• 18-24 assorted colored fingerling potatoes — sliced in half lengthwise (I use a combination of purple peruvian, new red, and yukon gold)
• 2-3 handfuls fresh haricot vert (French green beans), trimmed at the ends
Bring a large pot of water to a boil and add the potatoes and salt the water liberally (about a half-palm full). Boil potatoes until almost fork-tender, then add the green beans and blanch them for about 5 minutes. Drain the potatoes and beans into a colander and let cool.
Dressing: in a small bowl, combine:
• 2 rounded tsp stone-ground Dijon mustard
• 2 tsp red wine vinegar (or white balsamic vinegar, if you have it)
• 2 tsp dry white wine (then serve the rest of the bottle with dinner!)
• 1 tsp dried thyme or 1 TBSP fresh thyme
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp sweet paprika
• ½ tsp honey
• salt & freshly cracked black pepper, to taste
• whisk ingredients while drizzling in olive oil until dressing is well emulsified
Combine potatoes, green beans, and dressing into a serving bowl and toss to serve.