Haricot Verts with Sauce Ravigote

[Photograph: Carrie Vasios]

Green beans in a mustard caper vinaigrette.

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Haricot Verts with Sauce Ravigote

About This Recipe

Yield:serves 6
Active time:15 minutes
Total time:15 minutes


  • 1 pound green beans (perferably the long, thin French variety) trimmed
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons minced shallots
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons capers
  • 2 tablespoons minced parsley
  • Salt and pepper to taste


  1. 1

    Put green beans and 1/4 teaspoon salt in a large saute pan. Just barely cover beans with cold water. Turn heat to medium and cook beans until crisp tender, about 3 minutes. Drain beans.

  2. 2

    In a small bowl, whisk together mustard, vinegar, and shallots. Whisk in olive oil until emulsified. Stir in capers and parsley.

  3. 3

    Place green beans in a serving bowl. Toss gently with vinaigrette. Season with salt and pepper to taste.

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