I’ve been growing alliums! The garlic is harvested and drying in the garage…cool and dark, and the shallots have been laying in the yard, drying in the sun. Both in the same family…but different curing methods. They are both a little early this year, as is expected, as everything is early. This morning I found some beautiful beans at the market. Green from one vendor and yellow from the other. They look delightful together and taste about the same, so…combining the beans and adding the shallots was a no-brainer.
It’s salad days in the midwest with highs in the 90′s and plenty of humidity. Who wants to heat up the kitchen anymore than needed. A quick cook with the beans and 5 minutes with the shallots was all it took. Microwaved potatoes completed the meal in a ham and potato salad to accompany the bean salad. Perfect fare with a fine glass of wine! Now, if I only had some homemade ice cream…but that’s not on the diet this week…maybe next!!!
French Bean Salad with Crispy Shallots
prep time: 20 minutes
2 tablespoons olive oil
3 medium shallots, thinly sliced
1 tablespoon balsamic vinegar
leaves from 3 sprigs of fresh thyme
Freshly ground pepper, to taste
1/2 pound mixed green and yellow beans
Heat the oil in a small skillet. Add the shallots and saute until crispy brown. Transfer the shallots to a paper towel to drain. Add the vinegar, thyme and pepper to the pan and cook until slightly reduced. Set aside.
Bring a large pot of salted water to the boil. Add the beans and cook until tender, about 5 minutes. Drain and cool under running cold water. Place the beans in a bowl, drizzle the vinaigrette over and top with crispy shallots.