Best Haricot Verts With Grainy Mustard Vinaigrette Recipes

Haricots Verts with Shallot Dressing image

Yield Serves 6

Number Of Ingredients 5

1 1/2 pound haricots verts (thin French green beans), trimmed
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 shallot, minced

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.

Potatoes and Haricots Verts with Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

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.

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.