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.
