Makes 4 servings
1 pound fresh green beans, rinsed and trimmed
Juice of one lemon
½ cup crème fraîche
1 shallot, minced
3 tablespoons chopped fresh chives or chopped fresh dill
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the green beans
and cook until crisptender, about 3 minutes. Drain and plunge the beans into a
bowl filled with ice water to stop the cooking. Drain again and pat dry to
remove as much water as possible. Sprinkle the lemon juice over the beans.
Transfer to a large bowl.
To make the sauce, mix the prepared crème fraîche with the minced
shallot. Add the crème fraîche mixture to the beans and toss until coated.
Scatter the chopped chives over the top, season with pepper, and serve
immediately or chill for up to 6 hours.
