Haricot Vert Salad

Haricot Vert Salad

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  • Prep Time


  • Total Time


  • Servings



  • 6

    very thin slices white onion

  • Coarse salt

  • 1

    lb haricot verts, trimmed

  • 6

    TBSp extra virgin olive oil

  • 2

    TBSP balsamic vinegar

  • Freshly ground pepper

  • ½

    pound cherry or grape tomatoes, halved

  • 2

    ounces shaved ricotta salata or crumbled feta cheese


Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towwels, 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.


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