We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable salad
- Green bean salad
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
22 people made this
- 12 medium cherry tomatoes
- handful fresh basil leaves
- salt and freshly ground black pepper to taste
- olive oil
- 300g haricots verts (fine green beans)
- 50g pine nuts
- 100g rocket
- 175g feta
- 1 tablespoon red wine vinegar
- 2 tablespoon wholegrain mustard
- 2 garlic cloves
- 1/2 teaspoon clear honey
- 4 tablespoons olive oil
MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min
- Halve tomatoes, place on a rimmed baking tray and top each with a basil leaf, salt and pepper, then drizzle with olive oil. Cook tomatoes in a slow oven (120 C / 100 C Fan / Gas 1/2) for 2 hours.
- Top and tail beans, boil for 3 minutes and cool in iced water.
- Toast pine nuts in a dry frying pan over medium heat till golden brown. Stir occasionally to prevent burning.
- Mix dressing and all ingredients in bowl just before serving. Combine with tomatoes, beans, pine nuts, rocket and feta and toss gently. Serve immediately.
Reviews & ratingsAverage global rating:(28)
Reviews in English (26)
I really enjoyed this. I've never loved arugula, but bought it on a whim at the farmer's market. I really liked it in this salad. I didn't have french green beans, so used regular. I tried to follow the recipe as close as possible, though, since no one else had reviewed it. I'd never roasted tomatoes - yum! This recipe was outside of the box for me, and I loved it!-27 Sep 2009
This salad is fantastic. I made it for our supper club last night and apparently I should have made more because there wasn't an ounce left over! I had to put roasted sunflower seeds instead of pine nuts because I couldn't find them anywhere. The dressing is delicious and all the flavors together are divine!-14 Mar 2010
Heirloom Tomato and Haricot Vert Salad
Amount Per Serving Calories 207 Calories from Fat 84 % Daily Value * Total Fat 20g 31 % Saturated Fat 3.2g 16 % Cholesterol 4.2mg 2 % Sodium 156mg 7 % Total Carbohydrate 6.9g 3 % Dietary Fiber 2.2g 9 % Protein 1.9g 4 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Roasted Haricots Verts with Lemon and Feta
This recipe for Roasted Haricots verts with Lemon and Feta is as easy as laying green beans on a sheet pan and squeezing a lemon! Roasted on a high heat, the little french green beans have a light crisp and the feta crumble with lemon gives a fresh and unexpected elegance, making them a perfect vegetable side dish for a special occasion.
Haricots verts is really just a fancy way of saying French Green beans, and it’s actually quite literal because “Haricot” means bean and “vert” means green in French.
Haricots verts are longer and thinner than American green bean varieties and tend to be more tender and have a more robust flavor.
I much prefer this green bean variety because they look so much more sophisticated than larger American green beans. They are perfect little side dish to balance out any dinner!
In this recipe I dressed the Haircots verts with just a squeeze of lemon, drizzle of olive oil, sprinkle of salt and crumbled feta cheese and roasted on high heat to cook and just barely blister the green beans. I love how simple this sheet pan side dish is!
Recipe for 4
4 oz or 1/4 lb haricots verts (green beans), cut into 1-inch lengths
1/3 cup finely chopped Tomato Confit (16 pieces of pedals from 4 Medium tomatoes)
1 tsp finely chopped shallot
1/3 tsp balsamic vinegar
Red Wine Vinegar Cream
1/4 cup heavy cream
1/2 tsp red wine vinegar
1/4 tsp kosher salt, or to taste
Freshly grond black pepper
Chive Oil, in a squeeze bottle
1 cup frisee (tender leaves only)
Extra virgin olive oil
- About 1/2 tsp. kosher salt, plus more for blanching beans
- ¼ pound haricots verts (thin green beans), tops trimmed
- 1 tablespoon fresh oregano leaves
- ½ small garlic clove
- 2 ¼ teaspoons red wine vinegar
- 1 ½ teaspoons good-quality balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons roasted hazelnut oil*
- ½ teaspoon lemon zest
- ¼ cup skinned toasted hazelnuts
- 1 ¼ pounds heirloom tomatoes
- ½ bunch baby arugula
- About 1 cup cherry tomatoes, stemmed and cut in half
- 2 tablespoons crème fraîche
Bring a small pot of salted water to boil, then blanch beans for 2 to 3 minutes, until just tender. Transfer with tongs to a baking sheet to cool.
Make balsamic vinaigrette: Using a mortar and pestle, pound oregano, garlic, and a scant 1/4 tsp. salt to a paste (or chop garlic and oregano, sprinkle with the salt, mince, and mash into a paste with the flat side of a chef's knife). Transfer to a small bowl and pour in vinegars. Whisk in olive oil and taste for balance and seasoning.
Whisk hazelnut oil, lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop half of hazelnuts and stir into dressing coarsely chop the rest and stir in. Drizzle hazelnut dressing over haricots verts, season with salt and pepper, and toss together.
Hold heirloom tomatoes on their sides and cut into 1/4-in.-thick slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half the balsamic vinaigrette. Scatter with arugula leaves.
Stir cherry tomatoes into remaining vinaigrette in bowl and season with salt and pepper. Pile in center of platter, then top with haricots verts. Spoon on a few dollops of crème fraîche and sprinkle about a third of pistou onto and around salad (serve the rest alongside).
1 of 27
Watermelon Salad with Feta and Mint
A simple, fresh watermelon salad says summer like nothing else. And with the addition of crumbled feta cheese, bright mint, and a chunky olive vinaigrette, the salty-sweet flavor balance of this watermelon salad is especially swoon-worthy. The secret to the salad's Kalamata dressing, which would be excellent with any blend of summer melons, is in the toasted walnuts. The robust nuts temper the intense brininess of the olives to just the right level, while also giving the dressing another layer of rich flavor. If you&rsquore hesitant about salting your watermelon, just trust us on this one&mdashsprinkling the juicy summer fruit with salt actually amps up its sweetness.
Bring this to ALL the picnics this summer.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Heirloom Tomatoes, Basil and Haricots Verts Salad Recipe '> Heirloom Tomatoes, Basil and Haricots Verts Salad Recipe
For an occasional treat, splurge on gorgeous heirloom tomatoes, slice ’em, drizzle ’em with some great olive oil, sprinkle ’em with delicious sea salt, and you’re good to go, all the way up there with chocolate and ice cream! with these wonderful heirloom tomatoes, salad with so much delicious stuff going on, I have no quarrel with a good quality bottled roasted peppers.
Haricots verts are slender and firm versions of string beans. a little more expensive but well worth it!
If you decide to make a larger dish with these heirloom tomatoes, added artichoke hearts and nicoise olives will be wonderful too!
- 1 pound haricots verts, fresh or frozen
- 4-5 medium heirloom tomatoes, cut in wedges
- 1/2 cup basil leaves, packed, cut in ribbons
- 4-5 bottled roasted red peppers, cut into strips
- 1/3 cup very good olive oil
- 1/4 cup wine vinegar, or less to taste
- Ground pepper and grey salt to taste (settle for plain sea salt)
Bring water to boil in a pot and add the haricots verts. Cook 3-4 minutes. Drain and rinse under cold water. Mix all ingredients in a salad platter. Serve alone or on a bed of watercress or arugula.
Ultimate Bean Salad
This salad is excellent for any hot summer day and it works equally well in the spring time. The French Style String Beans (Haricots Vert) is the star of this salad steaming them for four minutes guarantee the perfect crunch. The roasted chickpeas added an exciting flare with a touch of heat – it is so simple to pull together and worth the time invested to slow roast. The lime, dill, capers vinaigrette complimented the dish with a bit a tangy flavor. Grape and cherry tomatoes, red onions and black olives rounded out the flavors. The hard boiled eggs added protein and a decorative style. It can be served room temperature or cold. Make it early in the day or a day in advance – refrigerate until ready to use. This salad was a hit and guests wanted seconds.
Don’t like eggs, the salad is flexible – you can add grilled chicken, shrimps or what ever protein your heart desires. Enjoy.
Your comments and feedback are welcome. Use the Reply section at the end of the blog post. Your feedback fuels my energy to create more delicious and easy to follow recipes that anyone can make. Want more recipes like this as well as other wholesome, healthy and mostly organic dishes, sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter,Facebook
- 1 head of garlic, halved crosswise
- 2 tablespoons canola oil, plus more for brushing
- Kosher salt
- One 1-inch piece of unpeeled fresh ginger
- 2 tablespoons Asian fish sauce
- 2 tablespoons soy sauce
- 4 small Thai chiles, stemmed
- 1 1/2 teaspoons palm sugar or light brown sugar
- 1 pound green and yellow wax beans, trimmed
- 1 pound haricots verts, trimmed
- 2 cups mixed cherry tomatoes, halved
Preheat the oven to 350°. Brush the cut sides of the garlic with oil and season with salt. Wrap the garlic in foil, cut side up, and roast for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves from the skins into a blender.
Meanwhile, roast the ginger directly over an open flame until charred all over and slightly softened, 7 minutes. Peel and chop the ginger. Add to the blender along with the fish sauce, soy sauce, chiles, sugar and 2 tablespoons of water and puree until smooth. Season the dressing with salt.
In a saucepan of salted boiling water, cook the beans until crisp-tender, 2 minutes. Drain and cool under running water. Drain again and pat dry, then transfer to a large bowl.
In a very large wok or skillet, heat the 2 tablespoons of oil. Spread the haricots verts in the wok in a single layer and season well with salt. Cook over high heat until the beans are charred on the bottom and crisp-tender, 3 to 4 minutes. Add the haricots verts to the beans, then add the tomatoes and one-third of the dressing toss well. Season the salad with salt and serve with the remaining dressing.