Baby Greens and Haricots Verts Salad

Haricots verts is French for green beans. Typically, haricots verts are thinner and not as tough as green beans can be, but regular green beans work beautifully in this dish as well. This salad is great because it’s so seasonally versatile. In the summer it’s light and refreshing and wonderful to take on a picnic or have by the pool. In the winter, it’s hearty and reminds you of summer.

1 bag organic baby greens, or 1 head organic lettuce, torn into bite size pieces
¼ lb organic haricots verts or green beans
1 small organic shallot, minced
3 T organic balsamic vinegar
1 ½ T organic Dijon mustard
1 ½ t organic dried tarragon
¼ c + organic olive oil
Splash of water
Sea salt
Freshly ground pepper

In a large pot, bring a quart of water to boil. Fill a large bowl with water and ice cubes. Clean and slice the haricots verts. I like to cut mine into about inch and a half lengths on an angle. This makes them blanch faster and look prettier in the salad.

While waiting for the water to boil, whisk the shallot, vinegar, mustard, tarragon, olive oil, and water together. Season with salt and pepper to your taste.

Refrigerate for at least 30 minutes.

When the water is boiling, add the beans. Blanch the beans for three to four minutes. Test with a fork to make sure they have lost their crunch, but are still firm. Drain and immediately place in a bowl of ice cold water. After a minute, drain well.

Toss the lettuce, beans and dressing in a large bowl. Taste for seasoning. Serve on cold plates.

Serves 4

by Kelly Polston

Author and Chef