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Green Bean with Fresh Herbs and Green Olives


Salt and Pepper
1 1/2 pounds green beans
4 garlic cloves, minced
1 small shallot, minced
2 tablespoons red wine
2 teaspoons Dijon mustard
¼ cup olive oil
1 cup green olives, pitted and halved
2 tablespoons fresh basil, chopped
1 tablespoon fresh chives, chopped


  1. Bring a large saucepan of well salted water to a boil. Add beans and cook for 2 minutes, until bright green and firm tender. Transfer to a bowl of ice water, drain, and then blot with a kitchen towel. Set aside.
  2. Make your vinaigrette: put the garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 minutes. Add the mustard and whisk to dissolve, then whisk in olive oil.
  3. Cut the cooked green beans in half and put in a serving bowl and season lightly with salt and pepper. Add the olives and half the vinaigrette. Toss well, then taste and adjust the seasoning. Sprinkle the salad with basil and chives and serve.