Instructions: Steam the green beans until tender, about 5 min. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

NOTES : Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken.

Serves four; yields 3/4 cup vinaigrette.

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