French Green Beans with Crispy Shallots

I got this recipe for our Thanksgiving meal from Everyday Food magazine, and I was expecting it to be pretty decent; the recipe didn't look super special or anything, just like a nice, new take on the tired old classic green bean dishes that show up at everyone's Thanksgiving table.

I was blown away -- this dish was gooooood. It was fresh, bright, very, very tasty, and so incredibly easy to make. And what's more, my husband, who does not like green beans in any way, shape, or form, loved them. In fact, we both loved them so much, I'm making them again this week, and then again for Chanukkah the week after.

Keep in mind this is meant to be served as a cold side/salad of sorts. The green beans are supposed to be cold when served, which also makes this a great dish to bring to a potluck holiday party.

I am offering here my only very slightly modified twist on the original recipe, with many thanks to the creative cooks at Everyday Food for the original!

French Green Beans with Crispy Shallots

1 lb french green beans, trimmed
1 cup vegetable oil
3 shallots, very thinly sliced into rings
2 tbsp lemon juice
2 tbsp dijon mustard
3 tbsp extra-virgin olive oil
Salt and pepper to taste

Bring a large pot of salted water to a boil. Cook green beans in boiling water until bright green and crisp-tender, 4-5 minutes. Drain into a colander and run cold water over the beans to cool them down and stop the cooking. Leave them in colander to drain and air dry.

In a small saucepan, heat vegetable oil over medium-low and let it get good and warm. Working in three batches, fry shallots in oil until golden and crispy, 2-4 minutes per batch. Transfer shallots to paper towels, and season generously with salt.

In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place green beans in serving bowl and drizzle with dressing, then top with fried shallots. Enjoy!