Haricots Verts With Shallot Dressing Recipes

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HARICOTS VERTS WITH SHAVED PARMESAN



Haricots Verts With Shaved Parmesan image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3/4 pound ready-to-cook haricots verts
2 tablespoons sour cream
1 teaspoon lemon juice
1/4 cup shaved parmesan cheese
Freshly ground black pepper

Steps:

  • Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
  • Serve immediately with shaved parmesan and freshly ground pepper.

Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

  • Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
  • Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
  • Do Ahead
  • Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

HARICOTS VERTS WITH SHALLOTS



Haricots Verts With Shallots image

I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

Provided by SkinnyMinnie

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 garlic clove, minced
1 large shallot, minced
kosher salt
8 ounces French haricots vert
6 -8 basil leaves, cut into thin strips

Steps:

  • Put the butter in a small saute pan set over low heat.
  • Add the garlic and shallots.
  • Saute for 2-3 min, until just softened.
  • Remove from the heat and set aside.
  • Fill a medium pot with water and bring it to a boil.
  • Add a Tbs of kosher salt.
  • Drop in the beans.
  • Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
  • Taste frequently during cooking so that they are not overcooked.
  • Drain and transfer to a serving dish.
  • Add the shallot butter and sliced basil.
  • Toss gently.
  • Taste, season with salt and pepper if needed.
  • Serve.

Nutrition Facts : Calories 74.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.2, Carbohydrate 5.3, Fiber 2.1, Sugar 0.8, Protein 1.4

PERFECT HARICOTS VERTS



Perfect Haricots Verts image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan
Extra-virgin olive oil, for coating pan
2 small shallots, cut into rings

Steps:

  • Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
  • Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
  • Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE



Haricots Verts With Warm Shallot Vinaigrette image

Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE

Provided by lauralie41

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs French haricots vert
1 tablespoon olive oil
1/2 cup shallot, about 2 large, chopped
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
  • In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 15.5, Fiber 4.7, Sugar 5.5, Protein 3.7

HARICOTS VERTS WITH SHALLOTS AND LEMON



Haricots Verts With Shallots and Lemon image

Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!

Provided by Penny Stettinius

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb French haricots vert, cleaned
1 large shallot, finely chopped
3 -4 tablespoons olive oil
1 lemon, juice and zest of
kosher salt
freshly cracked black pepper

Steps:

  • In a large skillet, heat the olive oil and sautee the shallots and green beans.
  • Season with salt and pepper.
  • Shake the pan occasionally so the beans do not burn.
  • When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
  • Serve!

Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING



haricots verts with goat cheese and warm dressing image

Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.

Provided by chia2160

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3 lbs French haricots vert or 3 lbs thin green beans
1/2 lb bacon, sliced into thin strips
1/2 cup chopped shallot
2 cloves garlic, chopped
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 teaspoon dry mustard
1/2 cup olive oil
salt, pepper
1 cup crumbled goat cheese
1/2 cup dried cranberries

Steps:

  • cook beans in a pot of boiling water until crisp tender, about 5 minutes.
  • drain, rinse with cold water, pat dry.
  • cook bacon in a skillet until crispy, transfer to paper towels to drain.
  • add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
  • add vinegar, mustard and dry mustard.
  • whisk in oil, season with salt& pepper.
  • toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7

GREEN BEANS WITH SHALLOT DRESSING



Green Beans With Shallot Dressing image

With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!

Provided by Jen Wolpert

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

1 slice bacon
½ pound thin French green beans (haricots verts)
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
2 teaspoons white wine vinegar
1 teaspoon bacon drippings
1 tablespoon minced shallot

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
  • Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.7 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 300.3 mg, Sugar 0.1 g

HARICOTS VERTS WITH CARMELIZED SHALLOTS



Haricots Verts With Carmelized Shallots image

I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!

Provided by breezermom

Categories     Onions

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb French haricots vert, trimmed (tiny green beans)
1 1/2 tablespoons butter
1/2 tablespoon light brown sugar
1/2 tablespoon olive oil
1/2 lb shallot, halved lengthwise and peeled
1 tablespoon red wine vinegar (may sub balsamic vinegar)
salt
black pepper, freshly ground, to taste

Steps:

  • Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
  • Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
  • Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.

HARICOTS VERTS WITH MUSTARD VINAIGRETTE



Haricots Verts with Mustard Vinaigrette image

Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

Coarse salt
1/2 pound haricots verts or other thin green beans, trimmed
1/2 teaspoon finely chopped shallot
1 1/2 teaspoons red-wine vinegar
Freshly ground pepper
1/2 teaspoon grainy or smooth Dijon mustard
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
  • Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
  • Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

CORN AND HARICOTS VERTS IN LIME SHALLOT BUTTER



Corn and Haricots Verts in Lime Shallot Butter image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Corn     Green Bean     Spring     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Steps:

  • Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

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