Tonight I invited my BFF Andrew over for a Southern US + French Sunday Supper by text. He immediately replied “magnifique!” and arrived promptly at 6:30 with a bottle of Sancerre. We had fresh garden tomatoes dressed simply, quick brined grilled pork chops with Vivian Howard’s Blueberry BBQ sauce and a simple French green bean salad with boiled eggs. Everything was prepped in the afternoon while doing Sunday errands and served cold….except the meat. We listened to a mix of My favorite French musicians, Zaz and MC Solaar, and chilled Pinot Noir in small glasses. It’s as close as I’ll get to France without a renewed passport or new found spending account. It totally works for now.
This recipe is awesome for a picnic or make ahead summer meal.
French Green Bean Salad
4 handfuls French beans, stalk ends removed
2 teaspoons French mustard, to taste
2 tablespoons good-quality white wine vinegar
4 tablespoons extra virgin olive oil
freshly ground black pepper
1 medium shallot, peeled and finely chopped
1 tablespoon capers, optional
½ clove garlic, finely minced
3 hard boiled eggs, sliced
Bring a pan of water to a fast boil, add your beans, and cook for at least 3 – 4 minutes or until bright green and still crunchy. Meanwhile, put the mustard and vinegar into a bowl and, while stirring, add the olive oil. Season with sea salt and freshly ground black pepper, then add the finely chopped shallot, capers and garlic.
Plunge cooked beans in ice water to shock. Drain and dry, then dress in vinaigrette. Top with sliced egg and a bit more pepper. Feel free to refrigerate a couple hours before serving.