Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic Recipe

Name: Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 3/4 pounds haricots verts, trimmed; Salt; 4 teaspoons olive oil, plus 1/4 cup; 20 baby plum tomatoes; 16 garlic cloves, thinly sliced

My Mémé, my grandmother, makes the most amazing green beans. In France, traditionally, vegetables are "well done"—soft and supple. Mémé's green beans are the same: stewed with garlic and tomatoes à la Provençal until the green beans start to split at the seams and collapse into their own juices. They are glorious.

But last weekend in London, with the sun blazing and the heat soaring, I wanted a summer version of Mémé's classic that wouldn't turn my kitchen into one of the inner circles of Hell. I quickly blanched some skinny haricots verts so they were crisp and still vibrantly, verdantly green. As they drained, I singed some finely sliced garlic in olive oil and quickly blitzed some sweet tomatoes to a rubble. I tossed the haricots verts with the now garlicky oil, and topped them with the fresh tomatoes. It was perfectly light, refreshing, and still decidedly punchy. All I needed was a hunk of bread, and I was good to go.

Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic Recipe

Cook 25 mins

Active 10 mins

Total 25 mins

Serves 4 to 6 servings

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1 3/4 pounds haricots verts, trimmed
1/4 teaspoon salt
4 teaspoons plus 1/4 cup olive oil
20 baby plum tomatoes
16 cloves garlic, thinly sliced

Bring a large pot of water to a boil, and salt it. Blanch the haricots verts until tender-crisp, about 4 minutes. Drain, and shock in cold water. Meanwhile, in a mini food processor, add the tomatoes, 4 teaspoons of olive oil, and a good pinch of salt. Pulse until chopped. Set aside.
Once the haricots verts have been drained, add the remaining 1/4 cup olive oil to the original pot, and set over medium-low heat. Add the garlic and cook, stirring often, until fragrant, and just about to go golden around the edges. Immediately add the haricots verts to stop the garlic from burning, season with salt, and toss to warm through. Plate, and top with the chopped tomatoes. Eat hot or at room temperature.

Special Equipment

Mini food processor

Nutrition Facts (per serving)
181	Calories
12g	Fat
18g	Carbs
3g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	181
% Daily Value*
Total Fat 12g	16%
Saturated Fat 2g	9%
Cholesterol 0mg	0%
Sodium 100mg	4%
Total Carbohydrate 18g	6%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 3g
Vitamin C 18mg	88%
Calcium 77mg	6%
Iron 1mg	6%
Potassium 293mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.