Chilled Haricot Verts with Shallot Crème Fraiche
Servings: 4
Ingredients
- 1 pound haricot verts
- kosher salt
- 8 ounces crème fraiche
- 1 large, or 2 small shallot, finely diced
- fresh tarragon, finely chopped
- fresh basil, finely chopped
- fresh mint, finely chopped
- fresh dill, finely chopped
- fresh parsley, finely chopped
Instructions
- Bring a large pan of water to boil. Add a few generous pinches of salt to the water. Add the haricot verts and bring to a boil. Cook for 3-5 minutes, depending upon preferred texture.
- Using tongs, transfer the cooked haricots to a bowl of ice water. Submerge completely and let cool for 5-10 minutes. Remove from the water and place onto a serving platter (or store in the fridge until service). Salt to taste.
- Meanwhile, stir the shallots into the crème fraiche. Cover and place into the fridge.
- Combine the herbs into a serving bowl and stir to mix well.
- Evenly distribute the herbs onto the haricots. Serve with the crème fraiche.
Notes
There are no measurements on the fresh herbs. I tend to use a small handful of each. Resist the urge to salt the crème fraiche once you’ve added the two ingredients, the green beans will be salty enough!