Potatoes And Haricots Verts With Vinaigrette Recipes

SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES

Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup sherry vinegar
1 tablespoons soy sauce
3/4 cup olive oil
Salt and freshly ground pepper
1/2 pound haricot verts, cooked in salted water until al dente and drained
1/2 cup vinaigrette
2 tomatoes, halved, seeded and finely diced
2 shallots, finely sliced
Salt and freshly ground pepper
1/4 cup finely chopped chives
4 tile fish fillets, about 6 ounces each
Salt and pepper
1 cup flour
1/4 cup yellow cornmeal
3 tablespoons olive oil

Steps:

Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Potatoes and Haricots Verts with Vinaigrette image

Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Potato Salad with Haricots Verts, Roquefort and Walnuts image

Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped

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.

POTATOES VINAIGRETTE

Potatoes Vinaigrette image

While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h15m

Number Of Ingredients 8

Ingredients

1 1/2 pounds white new potatoes, scrubbed
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
3 tablespoons olive oil
1 stalk celery, thinly sliced crosswise
1/2 cup celery leaves

Steps:

Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.

Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g

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