Le Crillons Haricot Vert Salad Recipes

HARICOTS VERTS SALAD

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.

HARICOTS VERTS WITH SHALLOT DRESSING

Steps:

• Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.

LE CRILLON'S HARICOT VERT SALAD RECIPE

Steps:

• Cook haricots verts in large pot salted water, uncovered, until just tender, about 5 to 7 minutes. Drain immediately, hold briefly under running water to stop cooking, then spread on cloth towel to drain. (Can be done several hours ahead; do not refrigerate.) Whisk together mustard, vinegar, 1/2 yolk and 1/2 teaspoon salt in large bowl, mixing well. Slowly add walnut and canola oils, whisking until combined. Whisk in pepper. (Can be made several hours ahead and refrigerated.) To serve, cut Belgian endive and Boston Lettuce crosswise into 3/8-inch wide slices and place in bowl. Toss with 1/2 vinaigrette until well coated. Adjust seasoning. Put haricots verts in another bowl and toss with remaining vinaigrette; arrange on greens. Garnish with tomato. Serve immediately. This recipe yields 4 to 6 servings. Each of 6 servings: 244 calories; 258 mg sodium; 23 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 5 grams protein; 2.56 grams fiber. Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.