Sides 1 Min Read

Runner Beans with Brown Butter Vinaigrette

By Lauren Medeiros On August 8th, 2026

“Browned butter is one of my favourite flavours and it works really nicely with beans. Purple mustard greens on top add a refreshing note, but also a little kick.” — David Schwartz

Ingredients

Serves 6

Brown Butter Vinaigrette

7 tbsp (100 g) butter
2 cloves garlic, crushed
3 tbsp + 1 tsp (50 g) white wine vinegar
1/4 cup (50 g) neutral oil
Salt, to taste

Runner Beans

1 lb. (450 g) runner beans, trimmed
Neutral oil, as needed
Brown Butter Vinaigrette (see above), as needed
Finishing salt, such as Maldon or Vancouver Island sea salt
2 oz. (60 g) Comté cheese, thinly sliced or shaved
1 small handful purple mizuna, or any fresh mustard green from farmers’ market

Directions

Make Vinaigrette

In small saucepan over medium heat, add butter. Let it melt completely, then continue cooking, swirling pan often and whisking occasionally. The butter will foam, then milk solids at bottom of pan will begin to turn golden and smell nutty. Watch it closely at this stage, as it can burn quickly. Once butter is a deep golden brown, remove pan from heat immediately.
Add crushed garlic and let sit for 30 to 60 seconds. Carefully add white wine vinegar, then whisk in neutral oil. Season with salt, to taste. Vinaigrette will firm up as it cools, so warm it gently before using and whisk again to bring it back together. Stored in airtight container in fridge, it will keep for up to 3 weeks.

Blanch Beans

Bring large pot of salted water to a boil. Blanch runner beans for 1 to 2 minutes, until just tender but still bright and crisp. Drain and let cool slightly.

Grill and Assemble Beans

Prepare charcoal grill for high heat. Toss runner beans lightly with neutral oil, then grill briefly until lightly blistered and marked.
Cut beans in half, if desired, and transfer to bowl. Dress with warm Brown Butter Vinaigrette and toss gently to coat. Arrange on serving plate and finish with salt, Comté and purple mizuna.