By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor
Ingredients
- 2 1/2 Tbsp unsalted butter, softened
- 3 Tbsp finely chopped shallots
- 3 tsp finely chopped flat-leaf parsley
- 2 tsp finely chopped tarragon
- 1 1/2 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 2 lb haricots verts or other green beans, trimmed
- 1/2 cup toasted pine nuts or pumpkin seeds
Preparation
- Stir together all ingredients except haricots verts and nuts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter. Garnish with nuts.
Serves 8
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. · Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.