Our Thanksgiving dinner this year was quintessentially Randall - there was poetry, there was film discussion, and there was French food. Each chef in the family contributes one dish, and my two sides were an homage to La Rochelle, where my tiny mother was born. I made my favorite mushroom dish EVER (a la bordelaise... for a later post) and marinated haricots verts.
That disgustingly pretentious phrase simply means tiny whole green beans, but, as my dad would say, it is so much more decadently EUROPEAN to stick to the French term! I mashed two recipes together to create this dish, and it's mild, fresh and lightly sweet.. a perfect treatment of an otherwise dull, salty T-day side.
And do not even THINK about dousing them with canned fried onions. Bouef!!
Haricots Verts
1 package frozen tiny whole green beans
1 tablespoon Dijon mustard
1 tablespoon white wine or tarragon vinegar
Sea salt and pepper
1/4 cup olive oil
1/2 cup toasted almonds
Bring water to a boil and cook the beans for 4 minutes, until crisp but cooked. Meanwhile, whisk together the mustard, wine and spices. Slowly drizzle in the oil, whisking constantly, to create a smooth emulsion. Strain beans and cool, then toss with marinade. Refrigerate for a few hours, then serve with toasted almonds on top.
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