Haricots Verts en Salade Green Bean Salad

Adapted from La Science du maitre d’hotel, printed in 1750

Show: Cooking LiveEpisode: Bastille Day Cook Along

Recipe categories: Green Bean, Beans and Legumes, Vegetables,
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- Dish : Salad
- Technique : Baking
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(1)

Rated 5 stars out of 5

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Yield:: 4 servings

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Ingredients

1 pound green beans
2 teaspoons burnet
1 tablespoon chives
1 tablespoon chervil
1 tablespoon tarragon
2 tablespoons parsley
1/2 cup oil
2 tablespoons wine vinegar
1/8 teaspoon fresh black pepper

Directions

Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.

Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

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By Sharon Medford

on August 13, 2011
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Fabulous.
Perfect as both a side dish or a first coarse.
Holds up well after dressing.
Burnet not available so I substituted grated, well dried cucumber.
Add Kosher salt to taste.
Bon Appetit

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