Best 3 Haricot Vert Salad Recipes
Welcome to the culinary exploration of "haricot vert salad," a refreshing and delectable dish that embodies the essence of simplicity and elegance. Haricot verts, also known as French green beans, are celebrated for their crisp texture, delicate flavor, and vibrant color that add a touch of vibrancy to any meal. This comprehensive guide will provide you with the necessary information and inspiration to create a delightful haricot vert salad. Discover the versatility of this versatile ingredient as we delve into a variety of tantalizing recipes, each offering a unique flavor profile to cater to diverse culinary preferences. Embark on a culinary journey that will transform your perception of salads, as you uncover the hidden culinary treasures that lie within the humble haricot vert.
Here are our top 3 tried and tested recipes!
HARICOT VERT SALAD
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.
HARICOT VERT AND RED-ONION SALAD WITH PISTOU
Categories Salad Garlic Onion Vegetable Side Vegetarian Basil Green Bean Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Make pistou:
- Purée all pistou ingredients in a food processor until basil is finely chopped.
- Make salad:
- Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
- While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
- Toss beans and onion with pistou. Season with salt and pepper.
HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD
Steps:
- Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans.
- Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well.
- While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well.
- Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
Tips:
- Choose fresh, tender haricot verts. Look for beans that are bright green and snap easily when bent. Avoid beans that are limp or have brown spots.
- Trim the haricot verts. Remove the tough ends of the beans. You can do this by snapping them off or using a sharp knife.
- Blanch the haricot verts. This will help to preserve their color and crispness. To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
- Make the dressing. While the beans are blanching, make the dressing. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the beans with the dressing. In a large bowl, combine the blanched beans, dressing, shallots, tomatoes, and almonds. Toss to coat.
- Serve immediately. Haricot vert salad is best served fresh. Enjoy it as a side dish or main course.
Conclusion:
Haricot vert salad is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. The salad is also very versatile and can be customized to your liking. For example, you can add different types of vegetables, nuts, or seeds. You can also adjust the amount of dressing used to suit your taste. No matter how you choose to make it, haricot vert salad is a delicious and healthy dish that is sure to please everyone at the table.
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