This simple yet refined salad celebrates the delicate flavor and crisp texture of haricots verts — the slender, tender French green beans prized for their sweetness. Chef Andrew Cohen pairs them with a light crème fraîche dressing brightened with shallot, thyme, and a hint of red wine or sherry vinegar. Elegant enough for entertaining yet effortless to prepare, this salad is especially lovely in late spring or early summer when beans are at their tender best. Serve it as a side for grilled fish, roasted chicken, or as part of a composed salad plate.
INGREDIENTS:
1/2 lb. haricots verts (thin French green beans)
1 tablespoon red wine vinegar or sherry vinegar
1 teaspoon finely minced shallot
1/2 teaspoon finely minced thyme
A pinch of kosher salt
Fresh ground black pepper to taste
3-4 ounces crème fraîche
METHOD:
Trim the ends (“top and tail”) of the haricots verts and cut them into 2-inch lengths.
Bring a large pot of salted water to a boil. Add the beans and blanch for 3–5 minutes, until just tender but still bright green. Drain immediately and transfer to an ice water bath to stop the cooking. When cool, drain again and pat dry.
In a small bowl, combine the vinegar, shallot, thyme, salt, and pepper. Let sit for 5–10 minutes to allow the flavors to infuse the vinegar.
In a nonreactive bowl, lightly whip the crème fraîche until slightly thickened and it begins to hold soft trails. Gradually drizzle in the seasoned vinegar mixture while whisking gently to blend.
Just before serving, toss the haricots verts with just enough dressing to coat them lightly. Adjust seasoning to taste.
SERVING SUGGESTIONS:
- Serve over soft butter lettuce with chopped toasted hazelnuts.
- Pair with baby arugula and diced heirloom tomatoes for a colorful summer salad.
- Top with mixed sprouts or shaved Parmesan for a more elegant presentation.
- Excellent alongside grilled salmon, poached chicken, or a quiche.
YIELD: Serves 4
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
