WALNUT HARICOTS VERTS
Walnut oil gives a touch of elegance to this simple side dish. Haricot verts are a French variety of green beans that are very thin and stringless, making them extra-easy to prepare. You can substitute regular green beans, if desired.
Time 5m
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a medium pot, bring 4 quarts of salted water to a boil.
- Cook haricots verts uncovered until bright green and just tender, about 2 minutes.
- Drain beans from the water and transfer to a mixing bowl.
- Drizzle beans with walnut oil, season with salt and pepper to taste and toss with chopped nuts. Serve immediately.
Nutrition Facts : Calories 180 calories, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 300 milligrams, Carbohydrate 8 grams, Protein 4 grams
MIXED GREENS AND HARICOTS VERTS WITH WALNUT OIL VINAIGRETTE
Categories Salad Side Vegetarian Quick & Easy Low Cal Low/No Sugar Green Bean Spring Chill Vegan Lettuce Boil Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
- Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.
HARICOTS VERTS WITH WALNUTS AND WALNUT OIL
Provided by Amanda Hesser
Categories easy, quick, weekday, side dish
Time 10m
Yield Vegetables for 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
- Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
- Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 6 grams
HARICOTS VERTS WITH HERB BUTTER
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
- For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
- Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
- Use any extra herb butter for serving on a steak or in a sandwich.
WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE
Steps:
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
- Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
- In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
- In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
- In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
- Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.
HARICOTS VERTS WITH TOASTED WALNUTS AND CHEVRE
Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like.
Provided by KateL
Categories Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a medium pot of well-salted water to a boil.
- Cook the beans in the water until tender, 2-3 minutes.
- Drain and run under cold water to cool. Drain well.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
- Stir in the walnuts.
- Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
- Season to taste with salt and pepper and transfer the beans to a serving dish.
- Sprinkle the boat cheese over the top and serve.
RADICCHIO AND HARICOT VERT/GREEN BEAN SALAD WITH CANDIED WALNUTS
From Bon Appetit January 2006. The walnuts are actually "candied" with sugar and vinegar for an interesting take on traditional candied nuts. Use the freshest green beans (haricots verts) you can find or good quality frozen green beans.
Provided by COOKGIRl
Categories Greens
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly steam the haricot verts until crisp-tender. Rinse with cold water to halt the cooking process and and set aside to cool.
- In a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
- Stir over medium heat until syrup coats the nuts, approximately 2 minutes. BE CAREFUL not to burn the nuts! Season with salt and pepper to taste.
- Transfer the toasted nut mixture to a piece of aluminum foil. Separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
- In a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic. Season the salad dressing with salt and pepper to taste.
- Add the Bibb lettuce, radicchio, green beans, and nuts.
- Toss to coat well.
Nutrition Facts : Calories 239.4, Fat 20.2, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 14.3, Fiber 2.5, Sugar 10, Protein 3.3
HARICOT VERTS WITH TOASTED WALNUTS AND CHEVRE
Steps:
- Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.
HARICOTS VERTS WITH HAZELNUTS
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
- In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
- Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
- In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.
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