Traverse City Record-Eagle

Archive: Thursday

August 22, 2013

Recipe of the Week: Haricots verts with vinaigrette

Nicolas Theisen operates a three-acre community-supported agriculture venture called Loma Farm in Leelanau County, and submitted this recipe.

Theisen regularly writes dispatches on his typewriter which he distributes to customers at farmers markets. His recipes feature vegetables which are in season and readily available from his and other area farms. This recipe was featured in the July 23 edition of his newsletter.

Haricots verts (green beans) with Balsamic vinaigrette

1½t. salt

2 T. Balsamic vinegar

2 T. red wine vinegar

2 t. dijon mustard

30 turns freshly ground black pepper

¾ c. olive oil

¼ pound green beans

¼ c. scallions chopped

1 T. dill

Steam the green beans for 3-4 minutes then submerge them in ice water to stop the cooking process. Remove the stem end only. Add the scallions and the dill to the beans.

Combine the salt, vinegars, mustard, pepper and olive oil in a jar and shake vigorously.

Plate the bean mixture on a bed of lettuce leaves and top with vinaigrette.

This recipe was adapted from a 1987 New York Times article, according to Theisen.

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, features@record-eagle.com or fax to 946-8632.

 

 

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