Fourth of July
Picnic Perfect Haricots Verts / Green Bean Salad (f/k/a Haricots Verts à la Dijonnaise)
Popular on Food52
73 Reviews
amp156
September 17, 2014
I've always made a version of this dish that was similar, though tried this recipe. I just didn't use the anise and tarragon vinegar since I had those flavors in another side. I loved this version and it will be my new staple as it received rave reviews. I especially liked adding the cooked yolk to the dressing, which I had never heard of prior.
essbee
September 13, 2013
I recognize this may sound absurd, but I cannot find tarragon vinegar where I live.
Sherry vinegar? White wine vinegar? Sprite?
Sherry vinegar? White wine vinegar? Sprite?
AntoniaJames
September 14, 2013
I'd use white wine vinegar. That's a good default, for just about any purpose. But all lemon juice would work, too, as bugbitten suggests. ;o)
anna K.
July 17, 2013
Just got this ready for lunch today! can´t wait to try it!!! It smells fantastic!
bugbitten
July 7, 2012
Hi, I doubled your recipe to bring to an Independence Day pot luck, which included a lot of picky eaters. When asked why I had chosen this dish, I had the opportunity of reminding everyone that France was the true, first ally of our nation.
All gone, I proudly took home an empty bowl. Thank you.
All gone, I proudly took home an empty bowl. Thank you.
Jaynerly
July 11, 2011
Congratulations on your win! I look forward to trying this delicous salad when my "French beans" have grown!
creamtea
July 8, 2011
Congratulations on your win. This sounds delicious. My family are string-bean fans, it's great to have a new way to prepare them.
Oui, C.
July 8, 2011
Congrats AntoniaJames - I've got some HV in my fridge that are getting this treatment tonight....lucky beans. - S
BlueKaleRoad
July 6, 2011
Congratulations! I love your dressing ingredients and look forward to trying this salad. I think it will become a summer staple.
AntoniaJames
July 6, 2011
Thank you, BKR! I actually posted the dressing recipe separately last year, shortly after I created this recipe, because I found it to be so versatile with our summer salads. Instead of using a hard-cooked egg yolk, I use creme fraiche and fruity olive oil. As you can see from the photo, I make it in my mortar and pestle. Here is the link: http://www.food52.com/recipes/4808_anise_lemon_honey_and_mustard_dressing
;o)
;o)
BlueKaleRoad
July 9, 2011
Thank you for the dressing recipe link! It looks delicious and I love that you make it in your mortar and pestle. I'll do the same. :)
AntoniaJames
July 6, 2011
Thank you so much, everyone. This is such an honor, especially when I look at all the recipes that you, and the other extremely talented and imaginative cooks in our midst here, submitted. And hats off to MeghanVK for her simple, elegant cucumber and melon salad, which is just as deserving for inclusion in the book. My heartfelt gratitude to all of you for your kind words and for your inspiration and encouragement. I love this community. ;o)
met0813
July 6, 2011
Made this last night to go with our grilled chicken...it was delicious! Congratulations on the win!
gingerroot
July 6, 2011
Hurray! Congratulations, AJ! What a lovely salad. I am looking forward to trying it soon.
fiveandspice
July 6, 2011
Congratulations! This is a wonderful recipe! I can't wait to give it a try once our green beans are finally ready to go!
TheWimpyVegetarian
July 4, 2011
I made this tonight for my dinner. I tossed a little ditalini pasta into it (b/c I happened to have some in the frig) to make it a main dish for me. It was really delicious. The only change I might make next time is to toss the beans in the dressing while they're still warm to allow them to soak up the wonderfulness of the dressing. I can see this with some farro or barley too for a great vegetarian entree. Really a wonderful recipe, AJ! Congrats on it and being in the finalist circle!
wssmom
July 2, 2011
What I most like about this recipe is the notes on the bottom ... so incredibly helpful!
singing_baker
June 30, 2011
Congrats on being a finalist! This dish looks great, I sooo prefer haricot verts over green beans they are far superior!
AntoniaJames
July 1, 2011
Thanks so much, SB! I'm with you on the haricots. Everyone else loves them too, it seems, because they sell out really quickly at our farmers' markets. ;o)
Midge
June 30, 2011
Genius! Congratulations AJ!
AntoniaJames
July 1, 2011
Coming from you, that's quite the compliment, Midge. Thank you so much! ;o)
MeghanVK
June 30, 2011
Looks delicious - I love haricots verts and all of these flavors. I'll have to try it soon!
inpatskitchen
June 30, 2011
Congratulations on being a finalist...I'll definitely make this soon!
AntoniaJames
July 1, 2011
Thank you so much, IPK! I hope you do make it. The dressing is a favorite around here. ;o)
MakeThatMakeThis
June 21, 2011
That looks and sounds delicious. Can't wait ti try it. Thank you for sharing!
hardlikearmour
June 18, 2011
AJ, this looks like summer on a plate! The flavor balance looks to be perfect. This is a must try!
AntoniaJames
June 18, 2011
Thanks, HLA. I hope you do try it. The combination of anise, mustard, honey and lemon is right up your alley. ;o)
Fairmount_market
June 18, 2011
I can't wait to try this for a summer evening picnic. We have summer concerts at a park close to our house, so I wouldn't worry about the long term storage issue you raised.
AntoniaJames
June 18, 2011
Thank you, FM! A concert in the park, you say? Sounds perfect! I hope you make this, and love it. (Knowing your penchant for bright, fresh vegetables, I have a feeling you will.) ;o)
wssmom
June 17, 2011
This was initially posted before my food52 days; I cannot wait to put this together! And what a GORGEOUS photo!!
AntoniaJames
June 18, 2011
Thank you, wssmom. You're so kind. I find brilliantly colored anything (which usually means, in my case, veggies) so easy to photograph. ;o)
AntoniaJames
June 10, 2010
Mmm, the fresh tarragon plus champagne vinegar sounds fabulous! Will have to try that. ;o)
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