Thursday, January 12, 2017

Recipe: Haricots Verts Salad with Crispy Potato Chips

Haricots Verts Salad with Crispy Potato Chips
Food and Wine Magazine, Nov 2016
4 stars

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.

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