Haricots Jaunes Salad with Pecans and Blue Cheese
Haricots Jaunes Salad with Pecans and Blue Cheese
Ingredients
- Kosher salt
- 1/2 lb. yellow French filet beans, cut into 1/2-
- inch pieces
- 1 Tbs. Champagne vinegar
- 1/4 tsp. Dijon mustard
- Freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1/2 cup pecans, toasted and coarsely chopped
- cup dried cranberries
- 1-1/4 oz. (1/4 cup) crumbled blue cheese,
- preferably Danish
- 2 handfuls of arugula
Instructions
- Bring a 4-quart pot of salted water to a boil. Boil the haricots jaunes until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
- Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the arugula, haricots jaunes, pecans, cranberries, and blue cheese and gently toss to combine. Lightly season with salt and pepper.
Parmesan-Roasted Green Beans
Parmesan-Roasted Green Beans
Ingredients
- 1 pound thin green beans (haricots verts)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 400 degrees F.
- Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
- Recipe courtesy Tyler Florence
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe.html?oc=linkback
Haricots Verts
Haricots Verts
Ingredients
- 12 ounces haricots verts, ends trimmed, or small thin green beans
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
Instructions
- Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.
- Recipe courtesy Emeril Lagasse
- Read more at: http://www.foodnetwork.com/recipes/haricots-verts-recipe.html?oc=linkback