Whip Up This Veggie Side Dish From Canal Corners Farm & Market

Canal Corners Farm & Market’s Haricot Vert with Shallots

Serves 2

1/2 pound of French filet green beans, trimmed and tailed

2 teaspoons butter

1 small sliced shallot

2 tablespoons diced tomato

Wedge of lemon

Salt and pepper to taste

Bring a pot of water to boil. Boil haricot vert for 3 1/2 minutes. Plunge them into an ice bath and drain the beans. In your empty pot, melt butter over medium heat. Add the shallot and saute until just translucent — about 1 to 2 minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.