Haricots Verts with Pecans and Lemon

Photo: Jonathan Lovekin
Prep Time:
10 mins
Total Time:
20 mins

Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.


  • Coarse salt

  • 1 pound haricots verts or thin green beans, trimmed

  • ½ cup pecans

  • 3 tablespoons sherry vinegar

  • 1 teaspoon sugar

  • Freshly ground pepper

  • ¼ cup olive oil

  • 1 teaspoon freshly grated lemon zest


  1. Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.

  2. Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.

  3. Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.

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