Food & Cooking Recipes Quick & Easy Recipes Haricots Verts with Pecans and Lemon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 10 mins Total Time: 20 mins Servings: 4 Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken. Ingredients 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 Directions 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. 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. 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. Rate it Print