Indulge in a symphony of textures and flavors with our exquisite Haricots Verts with Almonds, Ricotta Salata, and Orange-Honey Dressing. This delightful dish is a culinary masterpiece that combines the crunch of fresh green beans, the nutty flavor of toasted almonds, the tangy bite of ricotta salata cheese, and the vibrant sweetness of our signature orange-honey dressing. With its vibrant colors and tantalizing aromas, this dish is sure to impress your taste buds and leave you craving for more. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, our detailed recipes will guide you through each step of the process, ensuring a successful and delicious outcome.
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HARICOTS VERTS ALMONDINE
Steps:
- Bring a large pot of salted water to boil.
- Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
- Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
- Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
- Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
- Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.
HARICOT VERT SALAD
Steps:
- Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
- Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
- In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.
Tips:
- For the best results, select vibrant green haricots verts that are slender and crisp.
- Blanching the haricots verts in boiling water helps preserve their color and crisp texture.
- Use a flavorful, nutty oil, such as olive oil or grapeseed oil, to roast the almonds.
- Toast the almonds until they are fragrant and golden brown. Keep a close eye on them to prevent burning.
- Ricotta salata is a salty, hard cheese that adds a delicious tang to the dish. If you can't find ricotta salata, you can substitute another hard cheese, such as Parmesan or Romano.
- The orange-honey dressing is a perfect balance of sweet and savory. Be sure to whisk the dressing until the honey is completely dissolved.
Conclusion:
This recipe for Haricots Verts with Almonds, Ricotta Salata, and Orange-Honey Dressing is a delicious and nutritious side dish that is perfect for any occasion. The blanched haricots verts are tender-crisp and flavorful, the roasted almonds add a nutty crunch, the ricotta salata adds a salty tang, and the orange-honey dressing is a perfect balance of sweet and savory. This dish is sure to be a hit at your next gathering.
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