Haricots Verts, Radish, and Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can't find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead. Ingredients:
3 pounds haricots verts, trimmed |
4 cups trimmed watercress (about 4 ounces) |
1 cup sliced radishes |
2 tablespoons extravirgin olive oil |
1 tablespoon white wine vinegar |
1 tablespoon water |
1 tablespoon dijon mustard |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.
2. Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.
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