Hi yes, I’m still here, doing fine. Thanks for asking.
Just been out of town quite a bit, can’t seem to keep the fridge stocked with two ingredients that make sense together, and where did I put that camera battery charger?
So sorry for the long silence, two plus weeks is very unlike me to at least check in here. But I have an excuse. I’ve been in Chicago, and Milwaukee, and then Chicago again and then finally Austin. It’s been fun, a little exhausting, and I’m definitely ready to just live in Madison for a couple weeks.
This thing called spring is supposed to start soon, but we had a high of 45 degrees today, so that’s obviously not happening yet.
But pretending is fine too. Spring. Green beans. Haricot verts, the French green beans which are just normal green beans but thinner like all everything else French—bastards.
I’m stealing this recipe from my mother-in-law today, because I didn’t have anything planned and I remembered just how good this was when she served it at Theo’s first birthday party.
It’s also quite easy to make, so that’s an added benefit as I run around with my head cut off until Jason returns from his work trip today.
Yup. This about sums it up for now. I’m back, thanks for listening to my incoherent rant.
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 3 tablespoons olive oil
- 1 medium shallot, minced
- 1 garlic clove, minced
- 1 tablespoon tarragon, minced
- 12 ounces haricot verts, trimmed
- Sea salt
- Freshly ground black pepper
- 4 ounces goat cheese, crumbled
- ½ cup almond slivers, toasted
- In a large bowl, whisk together mustard, lemon zest, and lemon juice. Slowly add in olive oil, whisking as you go, until vinaigrette emulsifies. Stir in shallot, garlic, and tarragon and set aside.
- Bring a large saucepan of generously seasoned water to boil. Add haricot verts and cook until just tender, about 2-3 minutes. Drain and rinse under cold water to stop cooking. Pat beans try with kitchen towel.
- Transfer them to the bowl with the vinaigrette and toss to coat. Season with sea salt and freshly ground black pepper to taste. Transfer to a serving dish and top with goat cheese and almonds.
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