i took m to a new italian restaurant that opened in our hood a few days ago and we shared a fish dish that also included potatoes and very thin green beans. i was excited about the new word i learned from this recipe so i said “look, those are haricots verts.” m responds “yes, in french it directly translates as beans green.” i forgot, m took french in school.
anyhoo, this is a nice crunchy, tangy and sweet salad that would go nicely with leftover steak from this weekend’s mother’s day celebration. enjoy!
For the salad
- 1 pound haricots verts (very thin string beans)
- 1 medium red onion, finely diced
- 2 tomatoes, seeds removed and finely diced
- 1 cup (about 1/4 pound) seedless red grapes
For the dressing
- 1 lime, juiced
- 2 tablespoons chopped fresh rosemary leaves – or –
1 tablespoon dried rosemary
- 1 tablespoon chopped fresh tarragon leaves – or –
1 teaspoon dried tarragon
- 2 tablespoons chopped fresh parsley leaves
- 4-1/2 teaspoons stone ground mustard
- 1 tablespoon rice wine or apple cider vinegar
- 1-1/2 teaspoons grated fresh ginger
- 1/4 cup grapeseed, olive or canola oil
- 1 ounce water, preferably bottled
- sea salt and ground black pepper
Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.
Turn on the blender and through the feed opening, add the rosemary, tarragon, parsley, stone ground mustard, vinegar, and fresh ginger, and blend together until a smooth paste has formed. Add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.
Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don’t mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
original recipe from Dinner Impossible: Red Grape Haricot Salad with Mustard Dressing