Instructions: 6 SERVINGS EGG- & DAIRY-FREE

Haricots verts are the skinniest, tastiest and most delicate French green beans. To prep them, cut off the hard stem ends; the tapered tips shouldnt need trimming. You can blanch beans a couple of hours in advance. Saute them shortly before serving, then add the grated horseradish at the end as cooking will blunt its pungent flavor.

1. Bring large saucepan of lightly salted water to a boil. Add beans and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain again. Set aside.

2. In medium skillet, heat oil over medium-low heat. Add garlic and cook, stirring, until barely beginning to color, about 1 or 2 minutes.

3. Add beans and toss until well coated. Cook until heated through, stirring often, about 4 minutes. Add vinegar and season with salt and freshly ground pepper to taste. Remove from heat, stir in horseradish and serve.

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