| Yield: | 4 servings |
Ingredients
- 1 pound green beans
- 2 teaspoons burnet
- 1 tablespoon chives
- 1 tablespoon chervil
- 1 tablespoon tarragon
- 2 tablespoons parsley
- 1/2 cup oil
- 2 tablespoons wine vinegar
- 1/8 teaspoon fresh black pepper
Instructions
- Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
- Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 281 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |
Reviews
Fabulous.
Perfect as both a side dish or a first coarse.
Holds up well after dressing.
Burnet not available so I substituted grated, well dried cucumber.
Add Kosher salt to taste.
Bon Appetit
Perfect as both a side dish or a first coarse.
Holds up well after dressing.
Burnet not available so I substituted grated, well dried cucumber.
Add Kosher salt to taste.
Bon Appetit