Friday, July 10, 2009

Haricot Vert

Haricot vert seemed very french and I was in France. Therefore, I decided to try my hand at it. Mixing them with my new found love for shallots resulted in a delicious plate of vegetables. Even though trimming them was a bit tedious, it was well worth the hassle. 

Haricot Vert with Lemon Shallot Butter and Cherry Tomatoes 

This is an amazing side dish--simple to make yet crunchy and refreshing. The trick is to not over cook the haricot vert in salted boiling water and to shock them in cold water immediately afterwards. Then melt some butter in a pan, add some sliced shallots and a squeeze of lemon juice before returning the haricot vert to the mix. Sprinkle with some sea salt and enjoy! 

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