Best Haricots Verts With Almonds Ricotta Salata And Orange Honey Dressing Recipes

Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
1 large shallot, minced
2 navel oranges, juiced
1/2 navel orange, zested
1 small lemon, juiced
2 teaspoons Dijon mustard
Couple pinches salt
About 15 to 20 grinds black pepper
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1/4-pound ricotta salata, shaved

Steps:

Combine dressing ingredients in a sealable container and shake to emulsify.
Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

Haricots Verts Almondine image

Provided by Kelsey Nixon

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1/4 cup almonds
1 1/2 pounds haricots verts (French string beans), root ends removed
3 tablespoons unsalted butter
1 1/2 tablespoons olive oil
2 shallots, minced
Freshly cracked black pepper
1/2 lemon, zested and juiced

Steps:

Bring a large pot of salted water to boil.
Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

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.