Haricots Verts With Mustard Vinaigrette Recipes

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HARICOTS VERTS WITH MUSTARD VINAIGRETTE



Haricots Verts with Mustard Vinaigrette image

Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

Coarse salt
1/2 pound haricots verts or other thin green beans, trimmed
1/2 teaspoon finely chopped shallot
1 1/2 teaspoons red-wine vinegar
Freshly ground pepper
1/2 teaspoon grainy or smooth Dijon mustard
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
  • Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
  • Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE



Haricot Verts with Grainy-Mustard Vinaigrette image

The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 tablespoons white-wine vinegar
6 tablespoons olive oil
Coarse salt
1 1/2 pounds haricot verts, trimmed
1/2 small red onion, finely diced
Freshly ground pepper

Steps:

  • In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
  • Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
  • Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

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.

HARICOTS VERTS WITH MUSTARD VINAIGRETTE



Haricots Verts with Mustard Vinaigrette image

I like to serve these chilled haricots verts with lamb-their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.

Yield serves 2

Number Of Ingredients 7

Coarse salt
1/2 pound haricots verts or other thin green beans, trimmed
1/2 teaspoon finely chopped shallot
1 1/2 teaspoons red-wine vinegar
Freshly ground pepper
1/2 teaspoon grainy or smooth Dijon mustard
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.
  • Drain the beans; rinse immediately with cold water. Transfer to the ice-water bath. When chilled completely, drain; pat dry.
  • Put the shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in the mustard. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Set aside until ready to dress the beans; whisk before using.

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