Recipe of the Week

Haricot Vert Salad with Pickled Red Onions

½ lb. haricot vert green beans (French fillet-type bean)
1 small red onion, thinly sliced
Red wine vinegar
Extra virgin olive oil

Bring a small saucepan of lightly salted water to a boil. Meanwhile, top and tail the beans. Place the onions in the red wine vinegar to quickly pickle, let sit 10 minutes. Once the water comes to a boil, add the snipped beans and cook for 2-3 minutes. Drain and rinse immediately with cold water, to inhibit further cooking. Toss with a drizzle of olive oil to coat and a pinch of salt. Stir in the red onions. Serve warm, chilled, or at room temperature.