HARICOTS VERTS WITH MUSTARD VINAIGRETTE
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
- Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
- Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
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
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.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
I like to serve these chilled haricots verts with lamb-their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.
Yield serves 2
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.
- Drain the beans; rinse immediately with cold water. Transfer to the ice-water bath. When chilled completely, drain; pat dry.
- Put the shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in the mustard. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Set aside until ready to dress the beans; whisk before using.
HARICOTS VERTS WITH SHALLOT DRESSING
Categories Side Steam Vegetarian Dinner Green Bean Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.
HARICOTS VERTS WITH POACHED EGGS AND TARRAGON VINAIGRETTE
Categories Egg Breakfast Brunch Side Poach Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Green Bean Healthy Tarragon Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.
- Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; purée until dressing is smooth and green. Set aside.
- Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.
- Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.
- Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.
SCALLOPS AND HARICOTS VERTS WITH CREAMY BACON VINAIGRETTE
Categories Sauté Vinegar Bacon Scallop Green Bean Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
- Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
- Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
- Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.
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HARICOT VERTS WITH DIJON VINAIGRETTE - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (9)Total Time 15 minsCategory Side DishCalories 133 per serving
- Fill a large pot of salted water and bring to a boil. Prepare an ice water bath in a separate large bowl and set aside.
- Cook the haricots verts in the boiling water for 4 – 5 minutes, just until bright green and tender-crisp.
- Drain the beans and immediately transfer them to the ice water bath to stop the cooking process. Drain well.
- To serve the beans warm, heat 1 additional tablespoon of olive oil in a large pan over medium heat and add the drained beans, sauteing for 2-3 minutes until warmed through. This step isn't necessary if you plan to serve the beans cold though.
HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE RECIPE
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Servings 4Calories 86 per serving
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