Best Haricots Verts With Poached Eggs And Tarragon Vinaigrette Recipes

EASIEST RECIPE FOR HARICOT VERTS

Steps:

• Melt butter in large pan over medium high heat. When it sizzles, add in the haricot verts.
• Cook for 3 minutes, mostly undisturbed. Let them get a bit dark.
• Season with salt and add 1/3 cup water to pan and cover.
• Turn down heat to medium low and cook for 3-4 minutes for tender crisp, 5-6 minutes if you want them softer.
• Remove cover and cook until all liquid has evaporated. Add more salt to taste if desired.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

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 POACHED EGGS AND TARRAGON VINAIGRETTE

Steps:

• Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.
• Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; purée until dressing is smooth and green. Set aside.
• Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.
• Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.
• Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.