Haricots Verts will always remind me of my Grandmother. She grew them in her garden and I have the best memories of eating them raw right from the plant when I was a kid. They have a great refreshing crunch and the most delicious touch of natural sweetness that makes them so satisfying. My favorite way to eat haricots verts (other than straight from the garden, of course) is to blanch them and toss them with a few simple ingredients. That way they are cooked but maintain their crunch and beautiful green color. At the farmers market this past weekend, they had an assortment of yellow, green and purple haricots verts that I just couldn't get enough of. I came up with a quick savory summer salad that would be great along side some grilled fish or meat or on it's own as a light lunch. Enjoy!
Haricots Verts Salad
Ingredients- serves 4
8 oz/225 g haritcots verts, ends trimmed and cut in half
1/4 cup yellow cherry tomatoes
2 TBS Kalamata Olives, quartered
1 TBS fresh fennel
1 TBS fresh basil
1 1/2 tsp Red Wine Vinegar
1 TBS Extra Virgin Olive Oil
Salt and Pepper to taste
Shaved Parmesan Cheese
1. Bring a pot of water to boil. Once boiling add a TBS of salt and raw green beans. Cook uncovered for 5 minutes. While beans are cooking, prepare a large bowl of ice water. Strain beans and toss into the ice water. This will stop the beans from cooking so that they remain crisp and green. Leave these to sit while you prepare the rest of the ingredients.
2. Half the cherry tomatoes, quarter the Kalamata olives and prepare the Parmesan shavings. Roughly chop the fennel. Stack basil leaves on top of each other and roll them up then chop the rolled basil so that small strips form.
3. Strain beans and pat dry with a paper towel. In a bowl, combine beans, tomatoes, olives, fennel and basil. Toss with vinegar and olive oil and season with salt and pepper. Serve with parmesan shavings on top. Enjoy!