Green Beans with Pickled Shallots

There’s nothing more refreshing on a hot summer day than chilled green beans splashed with vinegar. Any type or combination of summer beans will work. A mixture of green and yellow beans is delicious and makes a lovely presentation. Serves 4.

Ingredients

2 small shallots, peeled and very thinly sliced
4 teaspoons Champagne wine vinegar or white wine vinegar
salt to taste
pinch of sugar
1/2 pound fresh green beans
2 tablespoons extra virgin olive oil
freshly ground black pepper
4 teaspoons sherry vinegar

Instructions
  1. In a medium-size bowl, toss the shallots with the champagne or white wine vinegar, salt and sugar to draw out their pink color.
  2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.
  3. Immediately toss the hot beans with the olive oil, shallots, salt and pepper. The beans will soak up the flavors as they cool to room temperature.
  4. Refrigerate.  Just before serving, add the sherry vinegar and adjust the salt and pepper to taste.
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Willowsford Conservancy

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