HARICOTS VERTS SALAD
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
- In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
- Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
- Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams
HARICOTS VERTS, TOMATO AND CUCUMBER SALAD
Steps:
- In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.
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.
HARICOTS VERTS EN SALADE GREEN BEAN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
- Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.
HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD
From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.
Provided by pattikay in L.A.
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- scrub the potatoes clean and trim away any rough spots.
- cut in half potatoes that are larger than a walnut.
- Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
- Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
- If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
- Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
- whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
- pour the dressing over the vegetables and toss together gently but thoroughly.
- try not to break up the potatoes.
- allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
Nutrition Facts : Calories 162.3, Fat 4.9, SaturatedFat 0.7, Sodium 216.2, Carbohydrate 27.9, Fiber 4.9, Sugar 4.8, Protein 4.1
SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS
i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.
Provided by chia2160
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
- In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
- Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
- Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
Nutrition Facts : Calories 256.2, Fat 18.7, SaturatedFat 1.4, Cholesterol 14.8, Sodium 109.2, Carbohydrate 12.8, Fiber 4.9, Sugar 3.6, Protein 12.4
HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS
A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
- Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
- While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.
HARICOT VERT AND RED-ONION SALAD WITH PISTOU
Categories Salad Garlic Onion Vegetable Side Vegetarian Basil Green Bean Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Make pistou:
- Purée all pistou ingredients in a food processor until basil is finely chopped.
- Make salad:
- Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
- While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
- Toss beans and onion with pistou. Season with salt and pepper.
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