Haricot Vert Salad
This haricot vert salad is made with French green beans (haricots verts), toasted almonds, and a quick homemade honey mustard dressing. Serve it warm or cold for an easy side dish!
Servings: 6 people
Haricot Vert Salad:
- 1 pound fresh haricots verts (French green beans)
- 2 tablespoon olive oil, divided
- ¼ cup raw almond slivers
- 2 cloves garlic, finely diced
- ¼ cup water
- 2 teaspoon salt
Honey Mustard Dressing:
- ¼ cup olive oil
- ⅛ cup white wine vinegar Or use rice vinegar or lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon salt
Trim the stems of the beans with a chef's knife. Cut beans into 2" - 4" pieces, as desired, or leave whole if preferred.
Heat 1 tablespoon olive oil in a large pan or wok over medium-low heat. Add the almond slivers and toast 2-3 minutes, or until the almonds are golden.Remove the almonds from the pan, leaving the oil behind. Add remaining tablespoon of oil and increase the heat to medium. Add garlic, and sauté about 1 minute or until fragrant.Standing back in case of splash-back, pour the water into the pan. When water starts to boil, add the green beans, and cover the pan. Allow beans to steam for about 3 minutes.
Uncover pan, and continue to cook beans for about 2 more minutes. Add salt and toss green beans. Remove from heat.
Add beans to a serving dish, discarding any remaining liquid. To make ahead of time, stop here. Refrigerate until you're ready to serve, and do not mix the beans with the dressing or almonds until just before serving. Use within 1 day.Pour dressing over the beans, add almonds, and toss to incorporate. Serve immediately.
Calories: 185kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 1197mg | Potassium: 191mg | Fiber: 3g | Sugar: 6g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg