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Wednesday, November 9, 2011

Haricots Verts and Grape Tomato Salad with Creme Fraiche Dressing

This recipe was absolutely fantastic.  I was practically scraping the bowl of the remaining green beans!  So delicious and simple! 

Serves 4


1 Lb haricots verts, trimmed (or petite green beans)
1/4 Cup finely chopped fresh basil
2 Tbsp minced shallots
2 Tbsp fresh lemon juice
2 Tbsp creme fraiche (they didn't have it at Publix, so I used reduced fat sour cream)
1 Tbsp honey
1/2 Tsp salt
1 Pint grape or cherry tomatoes, halved
1 Tbsp toasted pine nuts (I didn't have any so I used toasted slivered almonds)


Cook beans in boiling water for 2 minutes, until crisp-tender.  Soak beans in ice cold water, drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.  Add beans and tomatoes; toss gently to coat.  Top with toasted nuts.  Serve cold/room temp.

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