Best 6 Haricot Vert Edamame And Purple Potato Salad Recipes

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.

PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD

Steps:

• For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
• For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
• Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

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 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.

EDAMAME POTATO SALAD

Steps:

• Bring large pot salted water to a boil.
• Add edamame and cook for 1 to 2 minutes or until crisp-tender.
• With a slotted spoon, transfer to a bowl of ice water.
• Remove edamame from pods.
• Cover potatoes with enough salted water to cover by 1-inch.
• Bring to a boil and simmer for about 15 minutes or until tender.
• Transfer with a slotted spoon to a bowl of ice water to cool; drain well.
• In a small bowl, combine the mustard with the lime juice.
• When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
• Season to taste with salt and pepper.

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.