Green Beans with Rosemary-Garlic Vinaigrette and Fried Shallots

(from castro15’s recipe box)

Categories: Sides


  • 3 tbsp. grapeseed or avocado oil
  • 3 tbsp. olive oil
  • 2 garlic cloves, smashed
  • 1 small sprig fresh rosemary
  • 2 cups sliced shallots, separated into rings
  • 1/8 tsp kosher salt plus 1/2 tsp, divided
  • 1 1/2 lbs. green beans, trimmed
  • 2 tbsp. white wine vinegar
  • 1/4 tsp lemon zest
  • 2 tsp lemon juice
  • 3/4 tsp Dijon
  • 1/4 tsp black pepper


  1. Heat grapeseed oil, olive oil, garlic, and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.

  2. Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 tsp salt.

  3. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5-7 minutes. Transfer to a large bowl.

  4. Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, Dijon, pepper and the remaining 1/2 tsp salt. Pulse until smooth.

  5. Toss the green beans with the dressing. Serve topped with the shallots.

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