Chef’s Specialty

French Green Bean Salad

French Green Bean Salad


  • Kosher salt
  • 1 ½ pounds trimmed French green beans (Haricot Vert)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 2 tablespoons minced fresh basil


  1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only to blanch. Drain the beans and put them in ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl.
  2. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion.
  3. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the basil, season to taste, and serve at room temperature.