Haricots Verts Salad

Name: Haricots Verts Salad
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup extra-virgin olive oil; 1 shallot, chopped; 2 cloves garlic, chopped; 1 sprig thyme; 1 sprig rosemary; 1 sprig flat-leaf parsley; 1/3 cup balsamic vinegar; 1/4 cup Dijon mustard; Salt and freshly ground black pepper; 1 cup balsamic vinegar; 1 1/4 pounds haricots verts, stem end trimmed; 3 ounces prosciutto, julienned; 1/2 cup toasted pine nuts; 6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Recipe from Salt Restaurant

Adapted by Jonathan Reynolds

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; Breaking the Heat

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Ingredients

Yield:6 servings

For the Dressing

1cup extra-virgin olive oil
1shallot, chopped
2cloves garlic, chopped
1sprig thyme
1sprig rosemary
1sprig flat-leaf parsley
⅓cup balsamic vinegar
¼cup Dijon mustard
Salt and freshly ground black pepper

For the Salad

1cup balsamic vinegar
1¼pounds haricots verts, stem end trimmed
3ounces prosciutto, julienned
½cup toasted pine nuts
6ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Ingredient Substitution Guide

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Preparation

Step 1
Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
Step 2
In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
Step 3
Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to ⅓ cup. Set aside.
Step 4
Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

Ratings

4 out of 5

14 user ratings

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Comments

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ST5 months ago

The balsamic turned gloppy.

Lenore3 years ago

I don't think that the dressing was that good/tasty. It was way too oily for my taste. Also, it was very confusing as to what exactly to do with all that balsamic vinegar. I read it a few times and still couldn't understand it.

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