Categories: Sides
Ingredients
- 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
Directions
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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.
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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.
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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.
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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.
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Toss the green beans with the dressing. Serve topped with the shallots.