Haricots Verts Salad with Crispy Potato Chips
Food and Wine Magazine, Nov 2016
I loved this dish, but blog contributor 'the grandcruman' was not a fan since this had a strong vinegar-Dijon mustard flavor. So note: you must like that flavor profile in order to like this dish. This dish does not lack flavor for sure!
In short, this is a haricots verts (or green bean) dish with crispy potatoes on top and a shallot/Champagne vinegar/Dijon mustard with parsley vinaigrette.
Ingredients: baby Yukon Gold potatoes, haricots verts, thyme, extra-virgin olive oil, Kosher salt and pepper, shallot, Champagne vinegar, Dijon mustard, parsley
- Used green beans instead of haricots verts.
- The potatoes stuck to the aluminum foil. We'd suggest slicing them thicker next time and not using aluminum foil on the baking sheet.
- This makes a lot of dressing. For 2 lbs of haricots verts, make just 3/4 or less of the dressing.