4–5 servings
1000 g fresh or frozen green beans
1 shallot
5 tablespoons walnut or olive oil
3 tablespoons verjuice
salt
freshly ground pepper
2 tablespoons chopped parsley
Wash and clean fresh beans; frozen beans can be used without further preparation.
Put a little water (as high as two fingers’ width) and a pinch of salt into a saucepan, and bring it to a boil, then add the beans. Cook the beans until they are firm to the bite. Do not thaw frozen beans, but put them into the boiling water while still frozen.
Drain beans and rinse them with cold water.
Peel shallot and chop into fine rings. Toss it into a salad bowl together with the oil and verjuice. Add salt and pepper according to taste, then add the beans.
Serve as a starter or as a side dish with barbecue dishes or roasted meat.
