Green Beans with Savory and Shallots
Tender green beans tossed with shallots, red pepper, and savory in a bright vinaigrette. Marinate for several hours for best flavor.
Servings 4 servings
Ingredients
- 1 pound very tender green beans (¼ inch thick and 3–4 inches long)
- 1 small red pepper (seeded and cut lengthwise into ⅛-inch strips)
- ¼ cup imported oil-cured olives (halved and pitted)
- 2 medium shallots (finely diced)
- 6–8 sprigs summer or winter savory (leaves stemmed and roughly chopped)
- about ¼ cup extra-virgin olive oil
- 1 1/2–2 tablespoons red wine vinegar
- salt and freshly ground black pepper (to taste)
Instructions
- Trim and clean the beans. Blanch in lightly salted water until just tender, about 1 minute. Refresh under cold water and pat dry.
- Prepare the vegetables: seed and slice the red pepper into ⅛-inch strips. Pit and halve the olives. Finely dice the shallots. Stem and roughly chop the savory leaves.
- Whisk the dressing: combine olive oil, 1½ tablespoons red wine vinegar, shallots, and savory. Season lightly with salt and pepper.
- Toss beans, red pepper, and olives with the vinaigrette. Cover and marinate 3–4 hours, or overnight in the refrigerator.
- Bring to cool room temperature before serving.
