Oh I do love a good Haricots Verts. Or as a friend of mine calls them "harry armpits". These babies are sometimes hard to find. In fact, I can only find them at Trader Joe's in a bag. A BIG bag. I can never eat them all before they start to go a little bad. So this time, I'm freezing servings. I just popped a couple of handfuls in the food saver and tossed them in the freezer. I read up on different ways to freeze them and found that while blanching them is a good way, they sometimes turn out "squeeky". So most the articles I read said to wash them, make sure they are VERY dry, and pop them into the freezer like that. We shall see how that turns out.
This recipe is a keeper for sure. So, so flavorful and super easy. It will be a repeat for sure.
Haricots Verts with Warm Shallot Vinaigrette
Recipe from Cooking Light
Serves 4
2 T extra-virgin olive oil
1/4 c minced fresh shallot
2 tsp sherry vinegar
1/2 tsp grainy mustard
1/2 tsp minced fresh rosemary
1/4 tsp kosher salt
1/4 tsp black pepper
1 (8-oz.) pkg. microwave-in-bag haricots verts
Heat olive oil in a small skillet over medium-low. Add minced shallot; sauté 4 minutes. Remove pan from heat; stir in vinegar, mustard, rosemary, salt, and pepper. Cook haricots verts according to package directions; toss with shallot mixture.
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