The secret to this dish is the touch of Sherry vinegar, added at the last minute; it lends a sprightly note that complements the rest of the meal. Ingredients
2 lb green beans, stem ends trimmed 3/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons Sherry vinegar 1 1/2 tablespoons olive oil
Special equipment: a green-bean frencher (optional)
Preparation
Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.
Cooks' notes:
If you do not have a frencher, beans can be halved diagonally.
Beans can be frenched (but not cooked) 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
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