Looking for the perfect veggie to balance out all the meat and cheese from your fondue spread? Enter this Haricot Vert Salad. It’s light, fresh, and just French enough to keep the vibe alive. Tossed in a delicate Dijon vinaigrette and finished with a sprinkle of toasted almonds, it’s the ideal sidekick to all that melted, meaty goodness. Trust me—your guests will thank you for sneaking in a little green.
Ingredients
- 1 pound haricot verts rinsed and ends trimmed
- 1/2 shallot minced (about 1 tablespoon)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- 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.
- In a small bowl, whisk together the shallot, olive oil, vinegar, and mustard. Taste and season with salt and pepper as needed.
- Drizzle the vinaigrette over the beans in a large bowl and toss to coat evenly. Place on a platter and serve.
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