Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
In your empty pot melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (77%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 131.9mg||5 %|
|Potassium 148.8mg||4 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.3g|
|Protein 0.9g||1 %|
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Calories per serving: 91
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