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Haricots Verts

Pair this with Sauteed Sole with Lemon.

  • servings: 2
Photography: Sang An

Ingredients

  • Coarse salt, to taste
  • 8 ounces haricots verts
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1 bunch chives, for bundling (optional)

Directions

  1. Step 1

    Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.

  2. Step 2

    Toss with oil, salt, and pepper. Tie into bundles using chives.

  3. Step 3

    Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

Source
Martha Stewart Living, February 2008