1 lb. green beans, ends trimmed (I like hericot vert-they are skinnier and more delicate)
3 Tablespoons lemon juice, about 2 small lemons
2 Tablespoons heavy cream
1 Tablespoon minced shallot (about 1/2 of a shallot)
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canola oil
1/4 of a red bell pepper, finely minced
In a small bowl or a mason jar, with a lid, whisk or shake together lemon juice, cream, shallot, salt and black pepper.
Slowly drizzle in oil ,if you are doing this in a bowl, otherwise just dump it all in the mason jar and shake.
Blanch green beans in boiling water for about 4 minutes or until tender, but not mushy. Drain and place beans in a water/ice bath. Let the beans cool completely to stop the cooking. Once cool dry on paper towels.
In a serving bowl mix together beans and vinaigrette. Top with red pepper.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com