HARICOT VERT SALAD RECIPE RECIPES

HARICOT VERT SALAD | MARTHA STEWART

Haricot Vert Salad | Martha Stewart image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

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 RECIPE - NYT COOKING

Haricots Verts Salad Recipe - NYT Cooking image

Provided by Jonathan Reynolds

Total Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

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//schema.org, Calories 594, UnsaturatedFatContent 39 grams, CarbohydrateContent 21 grams, FatContent 52 grams, FiberContent 4 grams, ProteinContent 14 grams, SaturatedFatContent 10 grams, SodiumContent 648 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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