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.
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
- In a medium-size bowl, toss the shallots with the champagne or white wine vinegar, salt and sugar to draw out their pink color.
- 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.
- 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.
- Refrigerate. Just before serving, add the sherry vinegar and adjust the salt and pepper to taste.