Walnut Haricots Verts Recipes

WALNUT HARICOTS VERTS

Steps:

• In a medium pot, bring 4 quarts of salted water to a boil.
• Cook haricots verts uncovered until bright green and just tender, about 2 minutes.
• Drain beans from the water and transfer to a mixing bowl.
• Drizzle beans with walnut oil, season with salt and pepper to taste and toss with chopped nuts. Serve immediately.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS WITH WALNUTS AND WALNUT OIL

Steps:

• Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
• Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
• Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

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.

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.

HARICOTS VERTS WITH BROWNED GARLIC

Steps:

• Bring water and 2 teaspoons salt to a boil in a large pan.
• Add in beans; cook 2-3 minutes or until crisp-tender; drain.
• Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
• Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

CITRUS HARICOTS VERTS

Steps:

• Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
• Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.

HARICOTS VERTS WITH TOASTED WALNUTS AND CHEVRE

Steps:

• Bring a medium pot of well-salted water to a boil.
• Cook the beans in the water until tender, 2-3 minutes.
• Drain and run under cold water to cool. Drain well.
• Heat the olive oil in a 12-inch skillet over medium-high heat.
• Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
• Stir in the walnuts.
• Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
• Season to taste with salt and pepper and transfer the beans to a serving dish.
• Sprinkle the boat cheese over the top and serve.

HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING

Steps:

• Cook freekeh in a large saucepan of salted simmering water until al dente, 12-15 minutes for cracked and 30-35 for uncracked. Drain and rinse under cold water; set aside.
• Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
• Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
• Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
• Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.