with Chopped Red Onions

Ingredients

• 1 1/2 pounds haricots verts
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced parsley
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1/2 cup minced red onion

Instructions

1. Drop the haricots verts into a large pot of boiling salted water. Cook just until they are tender but crisp, about 2 minutes. Immediately plunge the beans into ice water to stop the cooking process. Set aside.

2. In a small bowl, combine the vinegar with 1 tablespoon of the parsley and the shallot and mustard. Gradually whisk in the olive oil. Season with salt and pepper to taste.

3. Drain the beans and place them in a large bowl. Add about half of the dressing and toss to coat the beans thoroughly. Arrange the beans on a serving plate and sprinkle with the onion and the remaining parsley. Serve the remaining dressing on the side.

Other Salad Recipes

Artichoke Salad
Bean and Red Onion Salad
Chopped Vegetable Salad
Crisp Brussels Sprouts
Flower of Endive Salad
Frisée with Croutons & Bacon
Mixed Green Salad