Green Beans with Shallot Oil
Prep Time: 10 minutes
Cook Time: 10 minutes
1 ½ lbsgreen beans, stems trimmed off
1 cupshallots, thinly sliced
½ cupsafflower or canola oil
1 pinchkosher or finishing salt and freshly ground black pepper
In a medium skillet over medium-high heat, combine the oil and shallots. Bring to a simmer and cook until shallots are golden, stirring frequently, about 15 to 20 minutes. Pour shallots through a strainer and reserve both the oil and shallots. Sprinkle shallots with salt.
While the shallots are cooking, bring a pot of heavily salted water to a boil. Add the beans and cook just until crisp tender, about 5 minutes. Drain and transfer to a bowl of ice water to stop the cooking. When cool, drain well and blot dry with a towel.
In the same skillet used for the shallots, return 2 tablespoons of oil (save the remaining oil for other dishes). Add the beans, salt, and pepper and toss until heated through. Transfer to a plate, sprinkle with shallots, and serve.