Haricots Verts Corn And Carrot Salad Wmustard Vinaigrette Recipes

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

Haricot Verts with Grainy-Mustard Vinaigrette image

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.

Ingredients

4 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 tablespoons white-wine vinegar
6 tablespoons olive oil
Coarse salt
1 1/2 pounds haricot verts, trimmed
1/2 small red onion, finely diced
Freshly ground pepper

GREEN BEANS, CORN AND CARROT SALAD

This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it's pretty, too.

Provided by Melissa Clark

Categories salads and dressings

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 10

Green Beans, Corn and Carrot Salad image

Steps:

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 166 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

1/2 teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, trimmed
2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

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

Haricots Verts with Mustard Vinaigrette image

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.

Ingredients

Coarse salt
1/2 pound haricots verts or other thin green beans, trimmed
1/2 teaspoon finely chopped shallot
1 1/2 teaspoons red-wine vinegar
Freshly ground pepper
1/2 teaspoon grainy or smooth Dijon mustard
1 1/2 tablespoons extra-virgin olive oil