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Haricot Vert with Lemon Shallot Vinaigrette


Salad/ side dish

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  • Dressing:
  • Salad
  • 2 lbs Haricot Verts
  • sea salt/pepper
  • 1/2 cup Craisins or dried cherries, covered with boiling water
  • 1/2 cup slivered almonds, toasted
  • 2 lemons, juiced and zested (about 6 Tbsp. of juice)
  • 6 Tbsp olive oil
  • 2 tsp dijon mustard
  • 1 shallot
  • 2 tsp honey
  • 1/4-1/2 tsp salt
  • ground pepper



Step 1

Steam green beans for 8-10 mins until crisp tender. Rinse with cold ager to stop cooking process. Season with sea salt and fresh ground pepper. Taste a bean to check for seasoning

While green beans steam, add vinaigrette ingredients to the bowl of a personal blender. Pulse until completely smooth. Start with the 1/4 tsp of salt and few grinds of pepper, taste it and add more to fast. Set aside.
Drain the craisins or cherries. Toss with the green beans and vinaigrette to coat. Sprinkle toasted almonds over top
May be kept in the refrigerator up to 24 hours, but reserve the toasted almonds to add just prior to serving.


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