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Add a photoServings: 6
Ingredients
- 2 lb Haricots verts or possibly young green beans
- 1 tsp Mustard
- 4 tsp Red wine vinegar
- 5 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 3/4 c. Black olives, nicoise or possibly gaeta preferred
- 1/3 c. Chopped parsley
- 2 x Cloves garlic, (large), chopped
- 1/2 c. Gruyere or possibly Parmesan cheese, grated Freshly grnd black pepper
Directions
- In a large mixing bowl, combine mustard, vinegar, oil and 1 tsp. salt.
- If you like, pit the olives.
- Sort the beans by thickness, making several separate piles.
- In a large pan, bring several qts of water to boil. Add in salt, if you like. Plunge the thickest beans into the boiling water first. Count 1 minute after the water boils again and add in the smaller beans in turn. Boil the beans till just cooked through but still crisp.
- Drain the beans well and quickly toss them in the vinegar and oil dressing with the parsley and garlic.
- Sprinkle cheese and black olives over the beans. Correct seasoning with salt and freshly grnd pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 582 | |
| Calories from Fat 384 | 66% |
| Total Fat 43.02g | 54% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 446mg | 19% |
| Potassium 592mg | 17% |
| Total Carbs 36.9g | 10% |
| Dietary Fiber 14.4g | 48% |
| Sugars 0.08g | 0% |
| Protein 14.13g | 23% |
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