Haricots Verts


Haricots Verts
Serves 6
Green Bean and Grape Tomato Salad If you cant' find Haricots Verts, look for slim, petite green beans Substitute whole sour cream for Creme Fraiche if necessary
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  1. 1 Pound Haricots Verts, trimmed
  2. 1/4 Cup Fresh Basil, chopped fine
  3. 2 Tablespoons Shallots, minced
  4. 2 Tablespoons Fresh Lemon Juice
  5. 2 Tablespoons Creme Fraiche
  6. 1 Tablespoon Honey
  7. 1/2 Teaspoon Salt
  8. 1 Pint Grape or Cherry Tomatoes, halved
  9. 1 Tablespoon Pine Nuts, toasted
  1. Blanch Haricots Verts in boiling water for 2 minutes or until chrisp-tender. Drain and rinse with cold water, drain again. Combine basil and next 5 ingredients (Shallots through Salt) in a large bowl, stir with a whisk. Add Haricot Verts and Tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with toasted nuts.
Adapted from from Cooking Light Magazine (June 2005)
Adapted from from Cooking Light Magazine (June 2005)
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