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Blanched French beans with tomatoes garlic vinaigrette.

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
Cook Time 2 minutes
Total Time 10 minutes
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.