Crisp Haricots Verts Salad Recipe

Crisp Haricots Verts Salad blanches thin French beans shock-cold for snap, tosses halved tomatoes minced garlic Dijon vinaigrette till vibrant chilled. French side refreshes 10 minutes, tomato juice meets bean crunch. Serves 4, picnic perfection.

Crisp Haricots Verts Salad Recipe

Blanched French beans with tomatoes garlic vinaigrette. Fresh French side, crisp tangy.

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Prep Time 8 minutes mins

Cook Time 2 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Side Dish

Cuisine: French

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb haricots verts trimmed
• 1 pint cherry tomatoes halved
• 2 garlic cloves minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped parsley

Equipment

• Medium pot
• Colander
• Mixing bowl
• Measuring spoons

Method

 

1. Boil medium pot salted water. Add haricots verts, blanch 90 seconds bright green. Drain colander into ice water bowl shock. Drain dry paper towels.
2. Whisk olive oil, red wine vinegar, Dijon, minced garlic, salt, pepper in mixing bowl using measuring spoons till emulsified.
3. Halve cherry tomatoes. Add to vinaigrette with chopped parsley.
4. Add blanched drained beans to bowl. Toss hands gentle 1 minute even coat. Chill 5 minutes optional.

Notes

• Ice shock locks crisp color; skip mushy. Thin haricots cook perfect time.
• Garlic raw bites; mellow minced hour ahead. Shallots swap milder.
• Fridge airtight 2 days. Serve room temp best.