Valerie Bertinelli’s Green Beans with Shallots

by Rachael Ray Show Staff 9:00 AM, November 16, 2015

Aired November 16, 2015

Serves 4

12 ounces green beans, topped and tailed
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper


Place the beans in a steamer basket set in a pot filled with 2 inches of boiling water.  Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.

Meanwhile, whisk together the oil, vinegar, mustard, shallot, some salt and pepper. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator overnight. Bring to room temperature and serve.