Haricot Verts & Edamame with Shallot-Soy Vinaigrette

This tasty little side dish really could not be any easier. A while back I blogged about some of our favorite homemade dressings. One of our favorites of the favorites was this Shallot-Soy Vinaigrette. For this dish we just took some frozen hericot verts (or green beans) and some frozen edamame, tossed them with the dressing and tah-dah!

The vinaigrette is delicious as a sauce over chicken or fish also. It's thick and creamy and coats very well. You could add a protein of your choice (like chicken or tofu) to this meal and call it lunch or dinner also. Give it a shot and let us know how it turned out!





Haricot Verts & Edamame with Shallot-Soy Vinaigrette

Serves: 2
2 cups frozen haricot verts or green beans
1 cup Edamame
1/4 cup Shallot-Soy Vinaigrette (recipe below)

Prepare haricot verts and edamame according to the package direction. We normally steam them together on the stove. Combine haricot verts and edamame in a med bowl. Add Shallot-Soy Vinaigrette. Toss to coat.


Shallot-Soy Vinaigrette
Adapted from Ming Tsai

Makes: 1 & 1/2 cups

1/2 cup grainy mustard
4 medium shallots, roughly chopped (about 1/2 cup)
2 tbsp balsamic vinegar
1⁄4 cup rice wine vinegar
2 tbsp soy sauce
1 tbsp sugar
1/2 cup olive oil
1/2 cup canola oil

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Use or store for up to 2 weeks in the fridge.