1 lb. fresh green beans, frenched
1/2 c. shallots, finely chopped
1 T. champagne vinegar
1 T. fresh lemon juice
1 tsp. fresh lemon zest (yellow part of peel only, no white)
1 T. fresh dill, snipped salt and pepper to taste
1 T. French olive oil
In a large saucepan, boil beans in salted water for several minutes until tender-crisp. Rinse in cold water to stop cooking. Drain beans well and set aside. Combine shallots, vinegar, lemon juice, lemon zest, dill, salt, and pepper. Add oil and stir with a whisk until marinade is smooth. Toss with green beans. Marinate in the refrigerator for several hours. Serve cold or at room temperature.
From the December 1987 issue.