Tag Archives: haricot vert

Recipe of the Week

Haricot Vert Salad with Pickled Red Onions

½ lb. haricot vert green beans (French fillet-type bean)
1 small red onion, thinly sliced
Red wine vinegar
Extra virgin olive oil

Bring a small saucepan of lightly salted water to a boil. Meanwhile, top and tail the beans. Place the onions in the red wine vinegar to quickly pickle, let sit 10 minutes. Once the water comes to a boil, add the snipped beans and cook for 2-3 minutes. Drain and rinse immediately with cold water, to inhibit further cooking. Toss with a drizzle of olive oil to coat and a pinch of salt. Stir in the red onions. Serve warm, chilled, or at room temperature.

CSA Recipe Week 7

Haricot Vert Salad with Pickled Shallots
Adapted from “Heart of the Artichoke” by David Tanis

1 large shallots or 1/2 red onion
1 1/2  T. sherry vinegar or red wine vinegar
1 pound haricot vert, topped and tailed
2 T. olive oil
2 t. finely slivered chives

Peel the shallot or red onion and slice crosswise. Put in a small bowl, season well with salt and pepper, and add the vinegar. Let sit for a half hour.

Boil the beans in a pot of salted water for 3 minutes, until just past crunchy. Drain and rinse under cool water, to stop cooking. Just before you serve the salad, put the beans in a bowl and season well with salt and pepper. Whisk the olive oil into the shallots and vinegar, then add the dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with the chives.