Sunday, January 3, 2016

Day 3 Haricot Verts

Haricot Vets with Mustard Vinaigrette

4 ounces rustic whole wheat bread, cut into 1/2 cubes
1 1/2 pounds haricort verts
2 minced shallots
1 Tablespoon whole grain mustard
1 Tablespoon Red Wine
1/4 extra Virgin Olive Oil
1/4 cup fresh dill
1/4 teaspoon salt
Always use Extra Virgin Olive Oil (EVOO) for the best flavor

1. Preheat oven to 350.  Arrange bread cubes in a single layer on a baking sheet and toast till golden brown.

2. Haricot verts are smaller than regular green beans and the ends do not need to be cut off.   In a large pot of salted water, cook beans until tender crisp. Drain, return to pot.

3.  In a medium skillet, mix together shallot, mustard and wine.  Whisk in oil in a slow steady stream.  Heat mixture, whisking till hot.

4. Toss beans with vinaigrette, croutons and dill. Season with salt.

Goes well with Leek Risotto.

Adapted from Martha Stewart

Soundtrack Pearl Jam - No Code

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