Haricots Verts With Shallot Dressing Recipes

HARICOTS VERTS WITH SHALLOTS

Haricots Verts With Shallots image

I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

Provided by SkinnyMinnie

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 garlic clove, minced
1 large shallot, minced
kosher salt
8 ounces French haricots vert
6 -8 basil leaves, cut into thin strips

Steps:

Put the butter in a small saute pan set over low heat.
Add the garlic and shallots.
Saute for 2-3 min, until just softened.
Remove from the heat and set aside.
Fill a medium pot with water and bring it to a boil.
Add a Tbs of kosher salt.
Drop in the beans.
Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
Taste frequently during cooking so that they are not overcooked.
Drain and transfer to a serving dish.
Add the shallot butter and sliced basil.
Toss gently.
Taste, season with salt and pepper if needed.
Serve.

Nutrition Facts : Calories 74.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.2, Carbohydrate 5.3, Fiber 2.1, Sugar 0.8, Protein 1.4

HARICOT VERTS WITH SHALLOT DRESSING

HARICOT VERTS WITH SHALLOT DRESSING image

Categories Vegetable Side

Yield 6

Number Of Ingredients 6

Ingredients

1 pnd French Beans
3 tbl. Extra-Virgin Olive Oil
2 tsp. Dijon Mustard
2 tsp. White Wine Vinegar
1 Shallot, Minced (not necessary)
salt to taste

Steps:

Steam French Beans until just tender, 3 to 8 minutes. While French Beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss French Beans with Dressing and season with Salt and Pepper.

HARICOTS VERTS WITH SHALLOTS AND LEMON

Haricots Verts With Shallots and Lemon image

Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!

Provided by Penny Stettinius

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb French haricots vert, cleaned
1 large shallot, finely chopped
3 -4 tablespoons olive oil
1 lemon, juice and zest of
kosher salt
freshly cracked black pepper

Steps:

In a large skillet, heat the olive oil and sautee the shallots and green beans.
Season with salt and pepper.
Shake the pan occasionally so the beans do not burn.
When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
Serve!

Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2

HARICOTS VERTS WITH CARMELIZED SHALLOTS

Haricots Verts With Carmelized Shallots image

I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!

Provided by breezermom

Categories Onions

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1 lb French haricots vert, trimmed (tiny green beans)
1 1/2 tablespoons butter
1/2 tablespoon light brown sugar
1/2 tablespoon olive oil
1/2 lb shallot, halved lengthwise and peeled
1 tablespoon red wine vinegar (may sub balsamic vinegar)
salt
black pepper, freshly ground, to taste

Steps:

Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.

HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE

Haricots Verts With Warm Shallot Vinaigrette image

Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE

Provided by lauralie41

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs French haricots vert
1 tablespoon olive oil
1/2 cup shallot, about 2 large, chopped
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 15.5, Fiber 4.7, Sugar 5.5, Protein 3.7

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 7

Ingredients

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Do Ahead
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

HARICOTS VERTS WITH SHALLOT DRESSING

Haricots Verts with Shallot Dressing image

Categories Side Steam Vegetarian Dinner Green Bean Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 1/2 pound haricots verts (thin French green beans), trimmed
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 shallot, minced

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.

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