good food + awesome travel & occasional odd bits

Haricot Jaune, Not Vert


One day after K went to the market I opened the refrigerator to see what he brought back. Upon a quick eyeball survey I noticed a bag of delicate yellow beans. Days later we were at the market once again to pick up a last minute item and K tells me he bought haricot vert. Now I was sure I saw yellow beans and most definitely not green. I may not have been paying too much attention, but I’m a visual person and I know I saw yellow. So began the discussion. Once we were home, I went straight to the fridge to verify exactly which type of beans we had. Not that it was at all important, I just wanted to be right. Yes, they were indeed haricot jaune, you know, yellow like jaundice. That and dot Seurat in reference to post-impressionist painter Georges Pierre-Seurat best known for the technique called pointillism- these two unrelated things will forever be burned into his mind.


Back to this salad. It’s a cold one that will keep very well at room temperature and even be tasty the next day supplemented with some leafy greens and a handful of farro. It’s also quick and can be made ahead should you need to bring salad to a pot luck or simply have a hearty side for the buffet spread. Note to self: I will be revisiting this at my next brunch.



Haricot Jaune Salad with Walnut Vinaigrette:

1/2 package haricot jaune (about 2 handfuls), steamed and then chilled

1/2 shallot, minced

1 tsp dijon mustard

1 T sherry vinegar

2 T walnut oil

salt and pepper to taste

parsley, chopped

walnuts, toasted and rough chopped

1 large radish, cut thin into batons

Make the Vinaigrette:

Combine shallot, mustard, vinegar, oil and salt and pepper to taste in a small bowl. Beat with a fork until the mixture is emulsified. Set aside.

Assemble the Salad:

Lay out haricot jaune in a row and spoon vinaigrette over. Sprinkle with parsley and walnut pieces. Top with radish batons. Enjoy!

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