Best Haricots Verts With Mustard Vinaigrette Recipes

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.

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.

Haricots Verts With Warm Shallot Vinaigrette image

Provided by lauralie41

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs French haricots vert
1 tablespoon olive oil
1/2 cup shallot, about 2 large, chopped
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 15.5, Fiber 4.7, Sugar 5.5, Protein 3.7

Haricots Verts With Shallots image

Provided by SkinnyMinnie

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 garlic clove, minced
1 large shallot, minced
kosher salt
8 ounces French haricots vert
6 -8 basil leaves, cut into thin strips

Steps:

Put the butter in a small saute pan set over low heat.
Add the garlic and shallots.
Saute for 2-3 min, until just softened.
Remove from the heat and set aside.
Fill a medium pot with water and bring it to a boil.
Add a Tbs of kosher salt.
Drop in the beans.
Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
Taste frequently during cooking so that they are not overcooked.
Drain and transfer to a serving dish.
Add the shallot butter and sliced basil.
Toss gently.
Taste, season with salt and pepper if needed.
Serve.