Salad of Haricots Vert

This is a great dish for early summer when the first, sweet, tender green beans begin appearing on market days in the small towns around Gibeau. If the beans available to you aren’t so small or young, just cook them longer in the initial blanching. (Serves 4)


  • 1 lbs tender, bright green haricots vert, washed and stemmed
  • 1 TBS red wine vinegar
  • 3 TBS walnut oil
  • Salt and pepper to taste


  • Bring a large pot of salted water to a vigorous boil.
  • Prepare an iced water bath
  • Drop the haricots vert into the water. Boil for 1 minute, then scoop them out using a slotted spoon or tongs, reserving the water.
  • Plunge the beans immediately into the ice bath. Let them sit for a few minutes to ensure they’re completely cool. Drain the beans from their soaking water and transfer them to an 8- to 10-quart enameled casserole.
  • Turn off the heat underneath the water. Cover the pot.
  • Wisk together the vinegar, walnut oil, salt and pepper in a small jar. Cover tightly and refrigerate.

The salad can be prepared to this point several hours in advance. If preparing ahead, remove the beans from the water bath, seal in an airtight container and refrigerate.

  • Bring the pot of water back to a vigorous boil. Plunge the beans back into the boiling water, bring back to a boil and cook 1 minute.
  • Drain the beans. Transfer to a large bowl and toss in the vinaigrette. Add a few drops of water if it seems too thick.

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