Frenched Green Beans

Name: Frenched Green Beans
Yield: 4 servings
Ingredients: 1 2 lb green beans, stem ends trimmed; 1 3/4 teaspoon salt; 1 1/4 teaspoon black pepper; 1 2 teaspoons Sherry vinegar; 1 1 1/2 tablespoons olive oil; 1 a green-bean frencher (optional)

From the kitchen of Carly

Slender green beans split lengthwise into delicate strands, then quickly blanched until tender. A simple finish of sherry vinegar and olive oil lets their fresh, grassy flavor shine. Elegant enough for company, easy enough for weeknight dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb green beans, stem ends trimmed
13/4 teaspoon salt
11/4 teaspoon black pepper
12 teaspoons Sherry vinegar
11 1/2 tablespoons olive oil
1a green-bean frencher (optional)

Instructions

Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.