HARICOTS VERTS EN SALADE GREEN BEAN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
- Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.
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.
SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL
Yield Makes 2 (first-course) servings
Number Of Ingredients 9
Steps:
- ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
- Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
- *Available at Italian markets, specialty foods stores and some supermarkets.
SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS
i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.
Provided by chia2160
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
- In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
- Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
- Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
Nutrition Facts : Calories 256.2, Fat 18.7, SaturatedFat 1.4, Cholesterol 14.8, Sodium 109.2, Carbohydrate 12.8, Fiber 4.9, Sugar 3.6, Protein 12.4
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