Best Haricots Verts Salad Recipes

HARICOTS VERTS SALAD

Steps:

• Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
• In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
• Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
• Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Steps:

• To make potato salad:
• Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
• Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
• Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
• While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

SWEET SANTA BARBARA SHRIMP WITH ROASTED PORTOBELLO MUSHROOM AND HARICOTS VERTS SALAD WITH HEIRLOOM TOMATOES AND A BANYULS VINAIGRETTE

Steps:

• Chill 4 salad plates. Preheat the oven to 250 degrees F.
• In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
• Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
• Mix the peppercress and baby lettuce together in a large bowl and set aside.
• Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
• Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

HARICOTS VERTS, TOMATO AND CUCUMBER SALAD

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.

SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL

Steps:

• ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
• Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
• *Available at Italian markets, specialty foods stores and some supermarkets.

HARICOTS VERTS EN SALADE GREEN BEAN SALAD

Steps:

• Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
• Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

HARICOTS VERTS SALAD

Steps:

• Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
• Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
• Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
• Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE

Steps:

• In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
• Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
• In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
• In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
• In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
• Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.

WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, AND HAZELNUT VINAIGRETTE (RECIPE COURTESY OF THE DEAN AND DELUCA COOKBOOK)

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.

HARICOTS VERTS AND PEAR SALAD WITH HAZELNUTS AND PROSCIUTTO

Steps:

• Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.
• For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.
• Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.
• Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.
• If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.

HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD

Steps:

• scrub the potatoes clean and trim away any rough spots.
• cut in half potatoes that are larger than a walnut.
• Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
• Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
• If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
• Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
• whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
• pour the dressing over the vegetables and toss together gently but thoroughly.
• try not to break up the potatoes.
• allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.

HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD

Steps:

• Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
• Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
• Pour dressing over vegetables and toss to coat. Season with salt and pepper.

HARICOTS VERTS, CORN AND CARROT SALAD

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.

PAN SEARED SALMON WITH HARICOTS VERTS SALAD

Steps:

• First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Once this is done, drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, which will also help them retain a great color. Drain and set aside in refrigerator until needed.
• Place 1 of the limes in a small microwave-safe bowl and microwave it until the essential oils in the skin are released. These limes will be hot coming from the microwave, so you can let them cool before squeezing them. Turn on the blender and through the feed tube, add the rosemary, tarragon, cilantro, stone-ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Reserve some of the dressing to drizzle on the plate later. Then, mix the beans, tomato, and onions with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
• Heat a large saute pan or heavy skillet for about 3 minutes over high heat. Season the salmon fillets with your choice of seasoning. Add the oil carefully, a little bit at a time, to the pan swirling it around to coat the sides. Place the salmon, flesh side down, and leave untouched for about 3 minutes. (Do not shake the pan! You are trying to get the fish's natural sugars to come to the surface in this browning process.) After about 3 minutes, use a spatula to turn the fish over and cook the other side. The fish will cook quickly, although cooking time will vary according to the thickness of the fillet. Do not overcook it. When you touch the flesh and it springs back, it is done. Remove the fish to a platter and let it rest for a couple of minutes. This rest time is very important; it will allow the juices to flow back into the fish. (Don't worry, it won't get cold!)

SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE

Steps:

• Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
• In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
• In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
• In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
• Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
• Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS

Steps:

• Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and place in the oven. Toast until they are fragrant and golden, about 10 minutes. Remove from the oven; let cool. Roughly chop; set aside.
• Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes. Drain, and transfer to a baking sheet; let cool, about 5 minutes.
• While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper. Add the goat cheese, and stir to melt slightly and coat the beans. Sprinkle with the almonds, and serve.

SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS

Steps:

• With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
• To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
• Serve salad sprinkled with walnuts.

HARICOTS VERTS, CORN AND CARROT SALAD W/MUSTARD VINAIGRETTE

Steps:

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

HARICOTS VERTS SALAD WITH TRUFFLE CREAM

Steps:

• Special Equipment: Microwave safe dish
• Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.