HARICOTS VERTS SALAD
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 14
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
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Sadau Jovilisi
[email protected]This salad is a great make-ahead dish. I made it the night before a party, and it was still delicious the next day.
Salifu Bort
[email protected]I love the simplicity of this salad. It's a great way to use up fresh vegetables from the garden.
BABU Gaming
[email protected]This was my first time cooking haricots verts, and I was pleasantly surprised at how easy it was. The salad turned out great, and I'll definitely be making it again.
Ch Wajahat
[email protected]I've made this salad several times now, and it's always a hit with my family. It's a great way to get them to eat their vegetables.
Mohamed Monir
[email protected]This salad was a great way to use up leftover vegetables. It was quick and easy to make, and it was a healthy and delicious meal.
Manny McDonald
[email protected]The haricots verts were a bit tough in this salad. I would recommend cooking them for a little longer.
Jacqueline Copeland
[email protected]I found this salad to be a bit bland. I would recommend adding some more herbs or spices.
Sefatullah Samadi
[email protected]This salad was a little too vinegary for my taste. I would recommend using less dressing.
Waqas Qasmi
[email protected]I used a different type of cheese in this salad, and it turned out just as well. This recipe is very versatile.
Technical Afghan
[email protected]I added some grilled chicken to this salad, and it was a great way to make it a more substantial meal.
Hafiz hammad rizvi
[email protected]This salad is a great make-ahead dish. I made it the night before a party, and it was still delicious the next day.
dan t
[email protected]I love the simplicity of this salad. It's a great way to use up fresh vegetables from the garden.
Terry Yacovelli
[email protected]This was my first time cooking haricots verts, and I was pleasantly surprised at how easy it was. The salad turned out great, and I'll definitely be making it again.
Victor Mendy
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's light and refreshing, and the dressing is delicious.
Ime jnr
[email protected]This haricots verts salad was a hit at my last dinner party! The combination of flavors and textures was perfect, and it was a great way to showcase fresh, seasonal produce.