Haricots Verts Red Potato And Cucumber Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD



Haricots Verts, Red Potato and Cucumber Salad image

From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.

Provided by pattikay in L.A.

Categories     Potato

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs small red potatoes
1 lb French haricots vert (french green beans)
1/2 lb small English cucumber (persian can also be used)
1/2 cup coarsely chopped fresh dill
1/4 cup finely chopped red onion
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon Dijon mustard
pepper

Steps:

  • scrub the potatoes clean and trim away any rough spots.
  • cut in half potatoes that are larger than a walnut.
  • Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
  • Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
  • If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
  • Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
  • whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
  • pour the dressing over the vegetables and toss together gently but thoroughly.
  • try not to break up the potatoes.
  • allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.

Nutrition Facts : Calories 162.3, Fat 4.9, SaturatedFat 0.7, Sodium 216.2, Carbohydrate 27.9, Fiber 4.9, Sugar 4.8, Protein 4.1

HARICOTS VERTS SALAD



Haricots Verts Salad image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Steps:

  • Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
  • In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
  • Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
  • Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams

HARICOT VERT AND RED ONION SALAD WITH PISTOU



Haricot Vert and Red Onion Salad with Pistou image

Categories     Salad     Onion

Yield Makes 6 servings

Number Of Ingredients 8

FOR PISTOU
2 cups loosely packed fresh basil leaves
6 garlic cloves, minced (1 1/2 tablespoons)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
FOR SALAD
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 1/2 pounds haricots verts or other thin green beans, trimmed

Steps:

  • MAKE PISTOU
  • Purée all pistou ingredients in a food processor until basil is finely chopped.
  • MAKE SALAD
  • Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
  • Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
  • Toss the beans and onion with the pistou. Season with salt and pepper.
  • DO AHEAD
  • The PISTOU can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.
  • The BEANS can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS



New Potato and Cucumber Salad with Fresh Herbs image

Categories     Salad     Potato     Vegetable     Vegetarian     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Dill     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

2 1/4 pounds red-skinned potatoes
2 medium cucumbers, peeled, seeded, diced
1/2 cup chopped red onion
1 cup plain low-fat yogurt
6 tablespoons chopped fresh dill
4 teaspoons chopped fresh mint
2 teaspoons minced garlic

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS



Potato Salad with Haricots Verts, Roquefort and Walnuts image

Categories     Salad     Potato     Side     Roast     Vegetarian     Lunch     Blue Cheese     Walnut     Green Bean     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped

Steps:

  • To make potato salad:
  • Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
  • Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
  • Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE



Potatoes and Haricots Verts with Vinaigrette image

Categories     Salad     Potato     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Green Bean     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
  • Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
  • While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
  • Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

HARICOTS VERTS SALAD



Haricots Verts Salad image

Make and share this Haricots Verts Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons pine nuts, toasted and divided
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
16 large basil leaves (about 1/2 cup)
1 1/2 lbs French haricots vert
3 tablespoons chopped ready-to-use sun-dried tomatoes

Steps:

  • Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
  • Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
  • Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
  • Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

HARICOT VERT AND RED-ONION SALAD WITH PISTOU



Haricot Vert and Red-Onion Salad with Pistou image

Categories     Salad     Garlic     Onion     Vegetable     Side     Vegetarian     Basil     Green Bean     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

For pistou
2 cups loosely packed fresh basil leaves
6 garlic cloves, minced (1 1/2 tablespoons)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
For salad
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 1/2 lb haricots verts or other thin green beans, trimmed

Steps:

  • Make pistou:
  • Purée all pistou ingredients in a food processor until basil is finely chopped.
  • Make salad:
  • Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
  • While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
  • Toss beans and onion with pistou. Season with salt and pepper.

More about "haricots verts red potato and cucumber salad recipes"

GABY'S CUCUMBER SALAD RECIPE - COOKIE AND KATE
Sep 3, 2024 Gaby's cucumber salad recipe is the best cucumber salad I've ever had! ... her charred sugar snap peas and Omi’s haricots verts salad. They …
From cookieandkate.com
  • In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
  • Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.


SAUTéED HARICOTS VERTS WITH RED POTATOES | FOOD & STYLE
Sep 9, 2009 1 1/4 lbs (565 g) baby red potatoes – unpeeled and left whole; 1 tablespoon sea salt for the blanching water; 8 oz (225 g) haricots verts or green beans – stem ends trimmed and cut in half; 2 tablespoons unsalted butter; 3 …
From foodandstyle.com


HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD RECIPE
Get full Haricots Verts, Red Potato and Cucumber Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Haricots Verts, Red Potato and Cucumber Salad recipe …
From recipeofhealth.com


HERBED POTATO SALAD - MRS JONES'S KITCHEN
4 days ago While the potatoes are cooking, make the herb vinaigrette: in a large bowl whisk the olive oil with the vinegar and Dijon mustard. Add the herbs and season with salt and pepper …
From mrsjoneskitchen.com


BEST HARICOTS VERTS SALAD RECIPE - HOW TO MAKE GREEN …
May 28, 2010 Rounded out with olive oil and garlic, the combination makes quite a nice salad dressing. It goes well with the simple, straightforward flavors of haricots verts, heirloom cherry tomatoes and cucumbers, which Igive a bit of …
From food52.com


TOMATO, HARICOTS VERTS AND POTATO SALAD - FOOD & WINE
Aug 2, 2023 1/2 pound haricots verts, trimmed. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 pint mixed cherry tomatoes, halved. 3/4 cup mixed pitted olives, halved. 1/2 cup thinly sliced ...
From foodandwine.com


MEDITERRANEAN POTATO SALAD WITH HARICOTS VERTS
May 14, 2011 Step 1 In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl, …
From countryliving.com


HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD – RECIPE WISE
This Haricots Verts, Red Potato, and Cucumber Salad is a light and refreshing dish that's perfect for summer. The combination of tender haricots verts, red potatoes, and crisp cucumber make …
From recipewise.net


OUR FAMILY’S FAVORITE RED POTATO SALAD RECIPE
Sep 21, 2021 Ingredients for Red Potato Salad. Red potatoes – I like to leave the skins on for maximum flavor, cube then boil; Celery – Diced pretty small so it’s not overwhelming; Cucumbers – Mostly deseeded (or use seedless …
From thesweetestoccasion.com


POTATO SALAD WITH HARICOT VERT, ROQUEFORT AND WALNUTS — …
Aug 3, 2016 2 pounds small red-skinned potatoes, quartered. 8 tablespoons Mustard Vinaigrette. 2/3 cup crumbled Roquefort cheese. 1/2 pound haricots verts, trimmed * 1/3 cup …
From walettuce-hughesfarms.com


WARM HARICOTS VERTS & FINGERLING POTATO SALAD
Jul 17, 2019 2. Fill a large pot with cold water. Add potatoes & a generous pinch of salt. Bring water to a boil & cook for 8 minutes. Strain potatoes. 3. Transfer potatoes to prepared baking sheet. Toss with 1/4 cup of olive oil, salt & …
From french-barn.com


GARLIC ROASTED HARICOTS VERTS RECIPE | INA GARTEN
Preheat the oven to 425˚ F. Put the string beans on a sheet pan and toss them with 3 tablespoons olive oil, the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
From foodnetwork.com


22 BEST POTATO SALAD RECIPES - FOOD & WINE
Jun 27, 2024 Grace Parisi developed this light, fresh take on a potato salad, tossed with fennel, tomatoes, and plenty of greens as a tribute to 2002 F&W Best New Chef Michael Anthony's 50-ingredient warm ...
From foodandwine.com


Related Search