Haricotsvertswithwarmbaconvinaigrette Recipes

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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.

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.

PERFECT HARICOTS VERTS



Perfect Haricots Verts image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan
Extra-virgin olive oil, for coating pan
2 small shallots, cut into rings

Steps:

  • Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
  • Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
  • Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

SCALLOPS AND HARICOTS VERTS WITH CREAMY BACON VINAIGRETTE



Scallops and Haricots Verts with Creamy Bacon Vinaigrette image

Categories     Sauté     Vinegar     Bacon     Scallop     Green Bean     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 slices thick-cut bacon, cut crosswise into 1/2-inch strips
12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces
2 pounds sea scallops, side muscles removed
3/4 cup white wine vinegar
3/4 cup water
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream
4 teaspoons chopped fresh dill

Steps:

  • Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
  • Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
  • Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
  • Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING



haricots verts with goat cheese and warm dressing image

Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.

Provided by chia2160

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3 lbs French haricots vert or 3 lbs thin green beans
1/2 lb bacon, sliced into thin strips
1/2 cup chopped shallot
2 cloves garlic, chopped
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 teaspoon dry mustard
1/2 cup olive oil
salt, pepper
1 cup crumbled goat cheese
1/2 cup dried cranberries

Steps:

  • cook beans in a pot of boiling water until crisp tender, about 5 minutes.
  • drain, rinse with cold water, pat dry.
  • cook bacon in a skillet until crispy, transfer to paper towels to drain.
  • add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
  • add vinegar, mustard and dry mustard.
  • whisk in oil, season with salt& pepper.
  • toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7

HARICOTS VERTS WITH WARM BACON VINAIGRETTE



Haricots Verts With Warm Bacon Vinaigrette image

Make and share this Haricots Verts With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs French haricots vert, trimmed
3 slices bacon, chopped
3/4 cup thinly sliced shallot
1 1/2 tablespoons toasted walnut oil
2 teaspoons champagne vinegar
1 teaspoon kosher salt
3 tablespoons chopped walnuts, toasted
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
  • Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

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