Best 8 Haricots Verts With Almonds Ricotta Salata And Orange Honey Dressing Recipes

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Take your taste buds on a delightful journey with a mélange of flavors as we unveil the art of creating a tantalizing dish featuring haricots verts, almonds, ricotta salata, and an Orange honey dressing. With the vibrant green of the haricots verts, the nutty crunch of almonds, the tanginess of ricotta salata, and the sweet-citrusy notes of the orange honey dressing, this recipe promises an explosion of texture and taste that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HARICOTS VERTS ALMONDINE



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.

TROUT WITH HARICOTS VERTS AND ALMONDS



Trout with Haricots Verts and Almonds image

Provided by Thomas Keller

Categories     Fish     Nut     Sauté     Low/No Sugar     Dinner     Almond     Trout     Green Bean     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Four 10-ounce boned whole rainbow trout
8 ounces haricots verts, stem ends removed
Kosher salt and freshly ground white pepper
Canola oil
10 tablespoons (5 ounces) unsalted butter
3/4 cup sliced blanched (skinned) almonds, lightly toasted
2 teaspoons minced Italian parsley
2 teaspoons fresh lemon juice

Steps:

  • To pan-dress the trout:
  • With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
  • For the haricots verts:
  • Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
  • To complete:
  • Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
  • Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
  • When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
  • Meanwhile, cover each trout with one-quarter of the beans.
  • Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.

ORANGE HONEY VINAIGRETTE



Orange Honey Vinaigrette image

My adaptation of a light salad dressing from the cookbook, "The New American Diet." I particularly enjoy this on a salad with baby spinach, wild rice or both.

Provided by justcallmetoni

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons cider vinegar
2 tablespoons orange juice, fresh squeezed
1 tablespoon honey (if you like sweet, add an extra teaspoon)
1 tablespoon canola oil
1/8 teaspoon onion powder
1/2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
1 dash garlic powder, to taste
1 dash cayenne, to taste
salt

Steps:

  • Combine all ingredients in a small bowl. Blend with a wire whisk.
  • Can be stored in the refrigerator for up to one week.

HARICOTS VERTS WITH ALMONDS



Haricots Verts with Almonds image

Provided by Colin Cowie

Categories     Nut     Vegetable     Side     Sauté     Quick & Easy     Low/No Sugar     Almond     Green Bean     Summer     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

1 1/4 pounds haricots verts, trimmed
3 tablespoons olive oil
1/3 cup slivered almonds, toasted

Steps:

  • Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. (Can be made 1 day ahead. Cover with plastic wrap and chill.)
  • Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

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.

HARICOTS VERTS SALAD



Haricots Verts Salad image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

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.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS



Haricots Verts and Goat Cheese Salad with Almonds image

A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 ounces whole almonds (about 1/2 cup)
Coarse salt
1 1/2 pounds haricots verts, ends trimmed
1 1/2 teaspoons sherry vinegar
1 tablespoon extra-virgin olive oil
Freshly ground pepper
2 1/2 ounces fresh goat cheese, crumbled

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
  • Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
  • While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

HARICOTS VERTS WITH SHALLOTS AND LEMON



Haricots Verts With Shallots and Lemon image

Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!

Provided by Penny Stettinius

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb French haricots vert, cleaned
1 large shallot, finely chopped
3 -4 tablespoons olive oil
1 lemon, juice and zest of
kosher salt
freshly cracked black pepper

Steps:

  • In a large skillet, heat the olive oil and sautee the shallots and green beans.
  • Season with salt and pepper.
  • Shake the pan occasionally so the beans do not burn.
  • When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
  • Serve!

Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2

Tips:

  • Use fresh, crisp green beans. If you can, get them from a farmers market or organic grocery store.
  • Blanch the green beans briefly in boiling water to preserve their color and snap.
  • Toast the almonds in a dry skillet over medium heat until they are fragrant and golden brown.
  • Use high-quality ricotta salata cheese. This cheese is made from sheep's milk and has a firm, crumbly texture.
  • Make the orange-honey dressing ahead of time so that the flavors can meld.
  • Toss the green beans with the dressing and other ingredients just before serving. This will prevent the green beans from becoming soggy.

Conclusion:

Haricots verts with almonds, ricotta salata, and orange-honey dressing is a delicious and refreshing salad that is perfect for a summer meal. The green beans are crisp and tender, the almonds add a nutty flavor, the ricotta salata adds a salty tang, and the orange-honey dressing brings it all together. This salad is also very easy to make, so it's a great option for a weeknight meal.

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