Le Crillons Haricot Vert Salad Recipes

HARICOTS VERTS SALAD WITH TRUFFLE CREAM

Steps:

• Special Equipment: Microwave safe dish
• Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.

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 SALAD

Steps:

• Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
• Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
• Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
• Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

CREAMY CELERY-ROOT AND HARICOT VERT SALAD

Steps:

• Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
• Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
• Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.

LE CRILLON'S HARICOT VERT SALAD RECIPE

Steps:

• Cook haricots verts in large pot salted water, uncovered, until just tender, about 5 to 7 minutes. Drain immediately, hold briefly under running water to stop cooking, then spread on cloth towel to drain. (Can be done several hours ahead; do not refrigerate.) Whisk together mustard, vinegar, 1/2 yolk and 1/2 teaspoon salt in large bowl, mixing well. Slowly add walnut and canola oils, whisking until combined. Whisk in pepper. (Can be made several hours ahead and refrigerated.) To serve, cut Belgian endive and Boston Lettuce crosswise into 3/8-inch wide slices and place in bowl. Toss with 1/2 vinaigrette until well coated. Adjust seasoning. Put haricots verts in another bowl and toss with remaining vinaigrette; arrange on greens. Garnish with tomato. Serve immediately. This recipe yields 4 to 6 servings. Each of 6 servings: 244 calories; 258 mg sodium; 23 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 5 grams protein; 2.56 grams fiber. Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

HARICOTS VERTS SALAD

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.

SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS

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.

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS

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.

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Steps:

• To make potato salad:
• Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
• Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.