Author Notes: I love to dress up green beans for almost any “company dinner” by tossing them – still hot – with this dressing. It is also delicious with assertive lettuces, such as romaine, frisée, arugula, and escarole. —ChefJune
Coarse sea salt
Freshly ground white pepper
tablespoons aged Sherry vinegar
tablespoons extra-virgin olive oil
tablespoons crème fraîche or heavy cream
pound young, skinny green beans, also called haricots vert – trimmed
- Flatten the garlic with the side of a large knife, then peel it. (If there is any sign of a green sprout, be sure to remove it, or it will give a bitter, burning taste to the salad dressing — or anything else, for that matter).
- 2. Turn on the motor in a food processor fitted with the metal blade. Drop the garlic through the feed tube with the motor running. Stop the motor, add a pinch of coarse salt, and using a plastic spatula, push the chopped garlic down into the workbowl. Pulse several times to make a paste of the salt and garlic. Add mustard, pepper and vinegar and pulse to blend. With the motor running, dribble in the crème fraîche and olive oil. Add more salt and pepper to taste.
- 3. Bring a large pot of water to the boil. Add a good amount of sea salt. When the water returns to the boil, add all the beans and blanch for about 4 minutes. Drain very well but keep warm. Put beans in a warmed serving dish and toss with the vinaigrette. Serve at once.