Ingredients
1 1/4 lb. haricots verts (thin green beans)
2 tbsp. extra-virgin olive oil
1 clove garlic
1/4 c. cider vinegar
1 tbsp. cider vinegar
2 1/2 tbsp. water
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
1/4 tsp. celery seeds
1 medium carrot
1 medium parsnip
1 red bell pepper
1/2 small red onion
Worcestershire sauce
Hot sauce
salt
Freshly ground black pepper
1 hard-cooked egg
Preparation
Step 1In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse, and pat dry.Step 2In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey, and celery seeds. Add the carrot, parsnip, red pepper, and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
