Haricots Verts Salad

Haricots Verts Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 3 tablespoons pine nuts, toasted and divided
  • 16 large basil leaves (about 1/2 cup)
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons red wine vinegar
  • + 11 more ingredients
    • ½ teaspoon kosher salt, divided
    • 2 tablespoons red wine vinegar
    • ½ teaspoon black pepper
    • 16 large basil leaves (about 1/2 cup)
    • 1 ½ tablespoons extra-virgin olive oil
    • 3 tablespoons pine nuts, toasted and divided
    • 3 tablespoons chopped ready-to-use sun-dried tomatoes
    • 1 ½ pounds haricots verts
    • 1 ½ pounds haricots verts
    • 3 tablespoons chopped ready-to-use sun-dried tomatoes
    • ½ teaspoon black pepper

1. Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined. 2. Cook beans in boiling wat...

View full recipe at My Recipes

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