Haricot Vert Grape Tomatoes Recipes

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TOMATOES AND HARICOTS VERTS WITH ANCHOVIES



Tomatoes and Haricots Verts with Anchovies image

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Summer     Green Bean     Tomato     Anchovy     Salad     Quick and Healthy     Quick & Easy     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

4 oz. haricots verts or green beans, trimmed
Kosher salt
2 lb. medium tomatoes, some sliced, some cut into wedges
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
16 oil-packed anchovy fillets
1/4 cup celery leaves or parsley leaves
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
Smoked or regular flaky sea salt
Freshly ground black pepper

Steps:

  • Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
  • Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
  • Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

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.

SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender.

HARICOT VERT & GRAPE TOMATOES



Haricot Vert & Grape Tomatoes image

Categories     Vegetable     Salad     Backyard BBQ     Side     Sauté     Healthy

Number Of Ingredients 7

3/4 pound Haricot Vert
1 tablespoon Unsalted Butter
1 piece Shallot, minced
1/2 cup Grape Tomatoes, halved
1 teaspoon Lemon Zest
1/4 teaspoon Salt
1/4 teaspoon Pepper

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil over high heat. Add the beans and cook 2 minutes. Drain the beans and plunge into ice water to stop the cooking. Drain. Alternately, thaw haricot vert at room temperature. In a large skillet, melt the butter on medium heat. Add the minced shallots and saute until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the beans, lemon zest, salt, and pepper. Cook until the beans are heated through, about 5 minutes.

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