Blanched haricots verts with everyday vinaigrette

Choose beans with a vibrant green colour that snap when bent.

Trim the stems one by one or in bunches with a paring knife.

Bring a large pot of water to a boil on full heat; add a heavy hand of salt to fix the chlorophyll.

Add the beans; count the cooking time from when the water returns to the boil. Cook until just barely tender with a slight crisp.

Submerge in an ice water bath the moment they come out of the boiling water.

Store in a freezer bag with a couple of folded paper towels, air squeezed out, in the refrigerator.

Vinaigrette: combine shallots, ginger, red wine vinegar, a mix of grapeseed and olive oil, a dash of honey or sugar, salt and pepper; mustard optional. Shake.