Haricot Verts and Parsley Salad

Haricot Verts and Parsley Salad
Staff Writer
Haricot Verts

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A simple and refreshing salad from Luc Dimnet, executive chef at Brasserie in New York City, that is great to serve in the summer or as a part of a Bastille Day celebration.

Ingredients

  • 1 ½ pounds haricots verts (or slim green beans), trimmed
  • ½ bunch parsley*, washed, dried, and leaves chopped coarsely
  • Dijon Vinaigrette, to taste

Directions

Bring a large pot of water to a boil over high heat. Add the beans and cook until just tender (about 3 minutes for haricots verts, about 5 for green beans). Immediately drain and place in an ice bath to stop the cooking and keep the color. Drain thoroughly.

Toss together the haricots, parsley, and vinaigrette in a large bowl. Serve

Haricot Vert Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Haricot Vert Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.