Haricot Vert Salad

  • Servings: 6

Source: Martha Stewart Living, January 2004


  • 6 very thin slices white onion
  • Coarse salt
  • 1 pound haricots verts, trimmed
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground pepper
  • 1/2 pound cherry or grape tomatoes, halved
  • 2 ounces shaved ricotta salata or crumbled feta cheese


  1. Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.

  2. Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.

  3. In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.


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