Haricot Vert Grape Tomatoes Recipes

TOMATOES AND HARICOTS VERTS WITH ANCHOVIES

Steps:

• Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
• Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
• Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender.

RED GRAPE HARICOT SALAD WITH MUSTARD DRESSING

Steps:

• Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.
• Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it. Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.
• Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).

HARICOT VERT SALAD

Steps:

• Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
• Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
• In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.

OVEN ROASTED GRAPE TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
• Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

HARICOTS VERTS

Steps:

• Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
• Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

PANCETTA SAUTEED HARICOT VERT WITH CHERRY TOMATOES AND FETA

Steps:

• Heat olive oil into a large sauté pan.
• When hot, add pancetta; cook and stir until browned.
• Add haricot vert, pinch of salt and pepper, and cherry tomatoes. Cook for 3-5 minutes or until beans are crisp tender.
• Transfer to a serving plate and sprinkle with Feta Cheese.

HARICOTS VERTS IN PLUM TOMATOES

Steps:

• Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
• Trim the stem ends of the green beans.
• Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
• Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
• Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
• Drizzle 1 tablespoon of the vinaigrette over each tomato.

HARICOT VERT & GRAPE TOMATOES

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil over high heat. Add the beans and cook 2 minutes. Drain the beans and plunge into ice water to stop the cooking. Drain. Alternately, thaw haricot vert at room temperature. In a large skillet, melt the butter on medium heat. Add the minced shallots and saute until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the beans, lemon zest, salt, and pepper. Cook until the beans are heated through, about 5 minutes.