Best Haricot Vert Grape Tomatoes Recipes

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ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

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.

HARICOTS VERTS, TOMATO AND CUCUMBER SALAD



Haricots Verts, Tomato and Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 2h15m

Number Of Ingredients 13

3/4 pound very thin haricot vert, trimmed
1 hard-boiled egg yolk, minced
1 hard-boiled egg white, minced
1 pound cherry tomatoes, halved
1 pound cucumbers, thinly sliced
Salt
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Dash Worcestershire sauce
1/3 cup olive oil
2 tablespoons snipped fresh dill

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.

PERFECT HARICOTS VERTS



Perfect Haricots Verts image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan
Extra-virgin olive oil, for coating pan
2 small shallots, cut into rings

Steps:

  • Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
  • Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
  • Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

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