Haricot Vert Salad with Pickled Shallots
Adapted from “Heart of the Artichoke” by David Tanis
1 large shallots or 1/2 red onion
1 1/2 T. sherry vinegar or red wine vinegar
1 pound haricot vert, topped and tailed
2 T. olive oil
2 t. finely slivered chives
Peel the shallot or red onion and slice crosswise. Put in a small bowl, season well with salt and pepper, and add the vinegar. Let sit for a half hour.
Boil the beans in a pot of salted water for 3 minutes, until just past crunchy. Drain and rinse under cool water, to stop cooking. Just before you serve the salad, put the beans in a bowl and season well with salt and pepper. Whisk the olive oil into the shallots and vinegar, then add the dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with the chives.