I recently returned from France where I had lots of great food. One of my favorite salads in France is Salade au Chèvre Chaud. This is a salad with goat cheese either wrapped in phyllo and baked, breaded and baked, or toast points with goat cheese broiled. The last one I had was in a bistro on a Sunday afternoon in Paris. And it was over the top with smoked duck, lots of toasty goat cheese and a salad that included haricots verts. This is what it looked like.
You can just make out the haricots verts there at the bottom. If you can’t tell yet, they are a French green bean and I have always loved them, but had never had them in a salad. They were a delicious addition. After all the rich food in France and then coming home to Thanksgiving, I have been craving vegetable rich dishes so came up with my own version of a salad that incorporates Haricots Verts. I have had this numerous times this week already. I hope you enjoy as much as I do!
Bring a pot of water to a boil. Add a bag of these bad boys and 1/2 tsp of salt. Boil about four minutes or until bright green. Don’t over cook them. Remove to a ice water bath or run continuous cold water over them to cool. Then place in refrigerator until completely chilled. I did mine first thing in the morning and then left in the refrigerator till I made my salad that evening.
Pile some mixed baby salad greens in a bowl.
Throw on a pile of organic pea shoots. Sprouts of any kind would also work.
Top with a large handful of Haricots Verts.
Pick some tomatoes off your wintered cherry tomato plant and slice in half. (What? You don’t winter your tomato plants? I learned about this last year and have done it successfully two years in a row now. Just uproot your cherry tomato plant [you can do this with others if you have the room] and put the root ball in a plastic bag. Allow plant to hang down and pick as they ripen. I have had mine inside since third week in October before the first freeze and I’m still picking.)
This is what mine looked like with the tomatoes and my homemade salad dressing. If you are vegan, add some walnuts and dressing and your ready to go. If not…
add a little crumbled chèvre (or feta) as well. I think this would also be good with shredded carrots, which I think I will try today. Use your favorite dressing or try this one I came up with for my salad.
- 1 Tbs minced shallots
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 2 Tbs cider vinegar
- 2 Tbs fresh lemon juice (juice of one lemon generally)
- ¼ c high quality balsamic
- ¼ c sunflower oil
- 1½ tsp thyme leaves, chopped
- ¼ tsp salt
- pepper to taste
- Combine first six ingredients in blender or mini food processor.
- With blender or processor running, add oil in a steady stream.
- Add thyme, salt and pepper and blend.
- Can be stored in jar in refrigerator for a week.
- Shake before using.