Ingredients
Coarse salt, to taste
8 ounces haricots verts
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 bunch chives, for bundling (optional)
Preparation
Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
Toss with oil, salt, and pepper. Tie into bundles using chives.
Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.
