HARICOTS VERTS WITH MUSTARD VINAIGRETTE
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
- Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
- Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
HARICOTS VERTS WITH SHALLOTS AND LEMON
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
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
HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING
Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- cook beans in a pot of boiling water until crisp tender, about 5 minutes.
- drain, rinse with cold water, pat dry.
- cook bacon in a skillet until crispy, transfer to paper towels to drain.
- add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
- add vinegar, mustard and dry mustard.
- whisk in oil, season with salt& pepper.
- toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
MUSTARD VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Salad Dressing Rosemary Sage Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)
SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES
Steps:
- Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
- Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
- Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
- Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
- Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
- Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
I like to serve these chilled haricots verts with lamb-their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.
Yield serves 2
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.
- Drain the beans; rinse immediately with cold water. Transfer to the ice-water bath. When chilled completely, drain; pat dry.
- Put the shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in the mustard. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Set aside until ready to dress the beans; whisk before using.
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- Meanwhile, fill a wide, lidded pot or pan with 1 inch of water and two teaspoons of and bring to a boil over high heat. Add the trimmed beans, replace lid and cook until just tender, about 5 minutes.
- While the water comes to a boil, place the minced shallot in a wide, shallow serving bowl large enough to accommodate the green beans and pour in the vinegar. Stir to combine. Wait five minutes for the vinegar to take the bite out of the shallots. Then whisk in the mustard, salt, pepper and olive oil until well combined.
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- Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
HARICOT VERTS WITH DIJON VINAIGRETTE - HOUSE OF NASH EATS
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4.8/5 (5)Total Time 15 minsCategory Side DishCalories 133 per serving
- Fill a large pot of salted water and bring to a boil. Prepare an ice water bath in a separate large bowl and set aside.
- Cook the haricots verts in the boiling water for 4 – 5 minutes, just until bright green and tender-crisp.
- Drain the beans and immediately transfer them to the ice water bath to stop the cooking process. Drain well.
- To serve the beans warm, heat 1 additional tablespoon of olive oil in a large pan over medium heat and add the drained beans, sauteing for 2-3 minutes until warmed through. This step isn't necessary if you plan to serve the beans cold though.
HARICOT VERT WITH LEMON SHALLOT VINAIGRETTE
From beyondmeresustenance.com
5/5 (3)Total Time 25 minsCuisine AmericanCalories 236 per serving
- Steam green beans for 8-10 minutes until crisp tender. Rinse with cold water to stop cooking process. Season with sea salt and fresh ground pepper. Taste a bean to check for seasoning.
- While green beans steam, add vinaigrette ingredients to the bowl of a personal blender. Pulse until completely smooth. Start with the 1/4 tsp. of salt and a few grinds of pepper, taste it, and add more to taste. Set aside.
- Drain the craisins or cherries. Toss with the green beans and vinaigrette to coat. Sprinkle toasted almonds over top.
- May be kept in the refrigerator up to 24 hours, but reserve the toasted almonds to add just prior to serving.
HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE RECIPE ...
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Servings 4Calories 86 per serving
- Add minced shallot; sauté 4 minutes. Remove pan from heat; stir in vinegar, mustard, rosemary, salt, and pepper.
HARICOTS VERTS WITH FRISéE AND BACON - LEITE'S CULINARIA
From leitesculinaria.com
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- In a large, wide saucepan over high heat, simmer the vinegar and wine until the liquid is reduced to about 1/3 cup. Let the mixture cool.
- In a small bowl, whisk together the olive oil, vinegar, and mustard. Season with the salt and pepper to taste.
- Drizzle the dressing over the frisée and toss. Divide the greens among 4 individual plates and top with the green beans, onions, and bacon or pancetta. Season each with salt and pepper and drizzle with the balsamic reduction. Eat!
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Servings 8Total Time 1 hrCategory Vegetable Salad
- Preheat the oven to 400° and grease 2 large rimmed baking sheets with olive oil. In a large bowl, combine the potatoes, 1/4 cup of the olive oil and the thyme. Season generously with salt and pepper and toss well. Spread the potatoes in a single layer on the prepared baking sheets. Bake for about 15 minutes, until browned on the bottom. Using a thin spatula, flip the potatoes and bake for 15 minutes longer, until they are crisp. Sprinkle with salt and let cool completely.
- Meanwhile, in a large saucepan of salted boiling water, blanch the haricots verts until crisp-tender, 2 to 3 minutes. Drain and cool under running water. Pat dry with paper towels, then cut the beans in half.
- In a large serving bowl, whisk the shallot with the vinegar and a pinch of salt and let stand for 5 minutes. Whisk in the mustard and the remaining 3 tablespoons of olive oil. Add the haricots verts and parsley, season generously with salt and pepper and toss to coat. Scatter the crisp potatoes on top before serving.
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5/5 Total Time 2 hrsServings 10-12
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