Scallop Salad With Haricot Vert Green Beans Recipes

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HARICOT VERT - FRENCH GREEN BEANS WITH GARLIC AND SLICED ALMONDS



Haricot Vert - French Green Beans With Garlic and Sliced Almonds image

This side or I would eat this as a snack. It has a garlicy, crisp, squeaky bite to it! Tossed with almonds. Use tender, young, thin beans.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb French style green bean, rinsed and microwaved for 4 minutes
2 -4 garlic cloves, minced
1/4 cup sliced almonds
2 tablespoons olive oil
1/8-1/4 cup water or 1/8-1/4 cup chicken broth
coarse sea salt, to season
pepper (to season)

Steps:

  • In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.
  • Season with salt and pepper.

SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL



Seared Scallop Salad with Haricots Verts and Truffle Oil image

Yield Makes 2 (first-course) servings

Number Of Ingredients 9

3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
2 small heads Belgian endive, thinly sliced on diagonal
6 sea scallops (about 10 ounces)
1 teaspoon curry powder
2 teaspoons white truffle oil*
1/4 cup chopped fresh chives

Steps:

  • ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
  • Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes 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 endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
  • *Available at Italian markets, specialty foods stores and some supermarkets.

HARICOTS VERDS EN SALADE GREEN BEAN SALAD



Haricots Verds en Salade Green Bean Salad image

Provided by Food Network

Number Of Ingredients 9

1 pound green beans
2 teaspoons burnet
1 tablespoon chives
1 tablespoon chervil
1 tablespoon tarragon
2 tablespoons parsley
1/2 cup oil
2 tablespoons wine vinegar
1/8 teaspoon fresh black pepper

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 EN SALADE GREEN BEAN SALAD



Haricots Verts en Salade Green Bean Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 pound green beans
2 teaspoons burnet
1 tablespoon chives
1 tablespoon chervil
1 tablespoon tarragon
2 tablespoons parsley
1/2 cup oil
2 tablespoons wine vinegar
1/8 teaspoon fresh black pepper

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.

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 very thin slices white onion
Coarse salt
1 pound haricots verts, trimmed
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground pepper
1/2 pound cherry or grape tomatoes, halved
2 ounces shaved ricotta salata or crumbled feta cheese

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 AND GOAT CHEESE SALAD WITH ALMONDS



Haricots Verts and Goat Cheese Salad with Almonds image

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

2 ounces whole almonds (about 1/2 cup)
Coarse salt
1 1/2 pounds haricots verts, ends trimmed
1 1/2 teaspoons sherry vinegar
1 tablespoon extra-virgin olive oil
Freshly ground pepper
2 1/2 ounces fresh goat cheese, crumbled

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.

WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE



Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette image

Categories     Salad     Pepper     Sauté     Walnut     Scallop     Green Bean     Shallot     Gourmet

Yield Serves 8

Number Of Ingredients 11

1/2 pounds haricots verts (thin French green beans), trimmed
1 pound sea scallops
1/3 cup extra-virgin olive oil
3 yellow bell peppers, cut into 2- by 1/4-inch strips
3 orange bell peppers, cut into 2- by 1/4-inch strips
2 large shallots, minced
3 tablespoons Sherry vinegar
1/2 teaspoon sugar
3 tablespoons walnut oil
4 heads radicchio, outer leaves only
1/3 cup walnuts, toasted lightly and chopped

Steps:

  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
  • Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
  • In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
  • In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
  • In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
  • Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.

SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS



Scallop Salad With Haricot Vert/ Green Beans image

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

3 tablespoons sherry wine vinegar
1 1/2 tablespoons minced shallots
2 1/2 tablespoons canola oil
8 ounces arugula leaves
6 dry scallops (about 10 ounces)
2 tablespoons instant flour, seasoned with salt and pepper
6 ounces French haricots vert or 6 ounces other slender green beans, trimmed, cut into 2-inch lengths, blanched
4 teaspoons white truffle oil
1/4 cup chopped fresh chives

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

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