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Food 52’s Healthiest: Haricots Verts à la Dijonnaise


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
food52
(Photo Credit: Sarah Shatz for Food52)

 

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

This week, we’re highlighting fresh summer produce with this green bean salad recipe, which won Food52’s “Best Picnic Dish” contest. Tote it in a basket to Central Park to share the beans’ antioxidants and important vitamins like C, K, and A.

Haricots Verts à la Dijonnaise
Serves 4

food52
(Photo Credit: Sarah Shatz for Food52)

Ingredients
1 pound haricots verts (some call them “French beans”)
2 small organic Persian cucumbers
Kosher salt for sprinkling over the cucumbers
1 tablespoon minced shallot
1 tablespoon tarragon vinegar
Yolk of one hard boiled egg
1 teaspoon honey (or more to taste), warmed
½ teaspoon lemon zest, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 medium cloves of roasted garlic (See note below.)
1/2 teaspoon anise seed
Pinch of sea salt
1 tablespoon extra virgin olive oil
12 or 14 cherry tomatoes
2 tablespoons of finely chopped fresh parsley

Directions
1. In a very small dish, combine the shallot and vinegar.
2. Finely dice the cucumbers (leaving the peels on, if they are organic). Put them in the bowl in which you plan to make the salad. Sprinkle with salt and set aside.
3. In a small bowl, mash the yolk of the hard boiled egg with the back of a small fork, then add the honey, the lemon zest, the lemon juice, and the mustard. Beat well to combine, and to get out whatever lumps of egg yolk you can, without too much difficulty.
4. In a heavy mortar, crush the anise seed with the roasted garlic and a pinch of salt and grind to a smooth paste. Add to the egg yolk and lemon mixture; add the olive oil and whisk to combine.
5. Trim the beans, then steam or blanche them to the degree of tenderness you like best.Plunge them into a basin of ice water when they’re done, to prevent further cooking. Drain and shake off any excess water.
6. Drain from the bowl with the cucumbers the water that has accumulated there. Add the cherry tomatoes and the beans.
7. Drain the vinegar from the shallots into the bowl with the other dressing ingredients. Mix the dressing well and add to the salad, along with the shallots.
8. Gently toss. Test for salt and add more, if necessary. Add freshly ground black or white pepper, to taste. Sprinkle on the parsley.

More healthy recipes from Food52.com:

Broccoli rabe, potato and rosemary pizza
One pot kale and quinoa pilaf

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