Serves 4
This is a simple dish. Be sure to sauté the garlic until it just starts to turn golden brown so that the oil is fully infused with its mellow flavor.
½ cup extra virgin olive oil, plus more for drizzling
1 medium red onion, cut into slivers
4 cloves garlic, thinly sliced
1 pound haricots verts or green beans, blanched and shocked (see here)
Kosher salt
Fresh ground black pepper
8 teaspoons red wine vinegar
Combine half of the olive oil, the onion, and garlic in a large skillet over medium heat. Sauté until fragrant and the onions are slightly softened. Add beans, toss, and season with salt and pepper. Add remaining olive oil, half of the vinegar, and 1 teaspoon water. Toss to coat the beans and heat through. Transfer to a platter and drizzle with the remaining vinegar. Serve warm.