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Recipe

Haricots Verts Salad with Pecans and Blue Cheese

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 6

Serving this flavorful bean salad on Bibb lettuce leaves transforms it into an elegant first course. Rich, creamy Danish blue cheese is ideal because it doesn’t overpower the delicate flavor of the beans.

Ingredients

  • Kosher salt
  • 1/2 lb. trimmed haricots verts, cut into 1/2-inch pieces
  • 1 Tbs. Champagne vinegar
  • 1/4 tsp. Dijon mustard
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup pecans, toasted and coarsely chopped cup dried cranberries
  • 1-1/4 oz. (1/4 cup) crumbled blue cheese, preferably Danish
  • 6 large Bibb lettuce leaves

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 5
      Sodium (mg): 180
      Carbohydrates (g): 10
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Bring a 4-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
  • Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the haricots verts, pecans, cranberries, and blue cheese and gently toss to combine.
  • Arrange the lettuce leaves on a serving platter or individual salad plates and lightly season each with salt and pepper. Divide the salad among the lettuce leaves and serve.

Reviews

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Reviews

  • Mama_Gina | 11/23/2014

    Simple, delicious and gives a great presentation! Really took no time and I did the beans in advance. Then just had to toss in the cheese, cranberries, pecans and serve. A must try. Great served cold, room temp or slightly warmed.

  • Ginzing | 12/28/2013

    My sister made this for our Christmas day luncheon. I love it so much, I'm making it for visiting company this week. It's fresh and tasty, a nice change of pace.

  • User avater
    Antonio_Reis | 10/03/2013

    This salad tastes good and looks sublime. It took 10 minutes to prepare and was a smash at a weeknight dinner gathering.

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