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 WARM SHALLOT VINAIGRETTE
Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE
Provided by lauralie41
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
- In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.
Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 15.5, Fiber 4.7, Sugar 5.5, Protein 3.7
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, AND HAZELNUT VINAIGRETTE (RECIPE COURTESY OF THE DEAN AND DELUCA COOKBOOK)
Provided by Food Network
Time 7h55m
Yield 4 first course servings.
Number Of Ingredients 14
Steps:
- Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times. Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh. Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt. Remove from the water and peel away more of the membrane. Separate the sweetbreads into its 2 lobes.
- Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar. Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes). Allow the water to simmer very gently for another 5 minutes. (The sweetbreads should be firm on the outside, but still give a little when squeezed). Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking.
- Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap. Cover with another layer of plastic wrap. Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight.
- When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes. Remove and reserve at room temperature.
- In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots. Slowly whisk in the hazelnut oil. Season to taste with salt and the additional black pepper. Reserve.
- Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat. When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes. Add mushrooms, making sure the pan is not overcrowded. (It may be necessary to saute the mushrooms in 2 batches). Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes. Remove mushrooms from skillet and reserve. If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms.
- With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick. Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well. Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat. Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil. Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes. Remove.
- Toss reserved haricots verts and mushrooms together. Toss mixture with about half the hazelnut vinaigrette. Place one-fourth of the mixture on each of 4 plates. Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices. Garnish with chervil.
- Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987.
SHALLOT VINAIGRETTE
Make and share this Shallot Vinaigrette recipe from Food.com.
Provided by Liwl7755
Categories Salad Dressings
Time 8m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in a blender or food processor and blend until smooth.
- Chill and serve over salad.
Nutrition Facts : Calories 28, Fat 2.7, SaturatedFat 0.2, Sodium 11.6, Carbohydrate 1, Sugar 0.9
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.
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.
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 WARM BACON VINAIGRETTE
Make and share this Haricots Verts With Warm Bacon Vinaigrette recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
HARICOTS VERTS WITH CARMELIZED SHALLOTS
I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!
Provided by breezermom
Categories Onions
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
- Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
- Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.
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