Tuesday, May 13, 2014

Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

  •     1 pound haricots verts, trimmed $
  •     1/4 cup finely chopped fresh basil
  •     2 tablespoons minced shallots
  •     2 tablespoons fresh lemon juice
  •     2 tablespoons crème fraîche
  •     1 tablespoon honey
  •     1/2 teaspoon salt
  •     1 pint grape or cherry tomatoes, halved
  •     1 tablespoon pine nuts (toasted)

Preparation Method Cook haricots verts in boiling water 2 minutes or until crisp-tender. 

Drain and rinse with cold water; drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.



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