HARICOTS VERTS SALAD
Make and share this Haricots Verts Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
HARICOTS VERTS SALAD
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams
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.
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
- For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
- Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.
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.
HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD
From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.
Provided by pattikay in L.A.
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- scrub the potatoes clean and trim away any rough spots.
- cut in half potatoes that are larger than a walnut.
- Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
- Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
- If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
- Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
- whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
- pour the dressing over the vegetables and toss together gently but thoroughly.
- try not to break up the potatoes.
- allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
Nutrition Facts : Calories 162.3, Fat 4.9, SaturatedFat 0.7, Sodium 216.2, Carbohydrate 27.9, Fiber 4.9, Sugar 4.8, Protein 4.1
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