A delightful and easy-to-make side dish featuring tender green beans tossed in a tangy shallot dressing.
Bring a large pot of water to a boil and add a pinch of salt.
Adding salt to the boiling water enhances the flavor of the green beans.
Add the green beans to the boiling water and cook for about 3 minutes until tender-crisp.
Keep an eye on the beans to avoid overcooking; they should retain a slight crunch.
Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process.
This step helps maintain the vibrant green color of the beans.
In a large skillet, heat the olive oil over medium heat.
Use a high-quality olive oil for the best flavor.
Add the chopped shallots to the skillet and sauté for about 4 minutes until golden brown.
Stir frequently to prevent the shallots from burning.
Stir in the red wine vinegar, black pepper, and salt, and cook for an additional 2 minutes.
Adjust the seasoning to taste at this stage.
Add the drained green beans to the skillet and toss to coat them in the dressing.
Ensure the beans are evenly coated with the dressing for maximum flavor.
Serve the green beans warm or at room temperature.
Garnish with a sprinkle of fresh herbs or toasted nuts for an extra touch.
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