Best Haricot Vert Grape Tomatoes Recipes

Roasted Haricots Verts image

Provided by Ina Garten

Time 25m

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.

Haricot Vert Salad image

Provided by Martha Stewart

Number Of Ingredients 8

6 very thin slices white onion
Coarse salt
1 pound haricots verts, trimmed
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground pepper
1/2 pound cherry or grape tomatoes, halved
2 ounces shaved ricotta salata or crumbled feta cheese

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.

Tomatoes and Haricots Verts with Anchovies image

Provided by Ignacio Mattos

Yield 8 servings

Number Of Ingredients 10

4 oz. haricots verts or green beans, trimmed
Kosher salt
2 lb. medium tomatoes, some sliced, some cut into wedges
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
16 oil-packed anchovy fillets
1/4 cup celery leaves or parsley leaves
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
Smoked or regular flaky sea salt
Freshly ground black pepper

Steps:

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper