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Haricots Verts

Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.

  • Servings: 4


  • 1 pound haricots verts, stem ends removed
  • Kosher salt
  • 3 tablespoons fresh lemon juice


  1. Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.

  2. Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

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