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Haricots verts in red wine vinegar cream

Time 20 minutes
Yields Serves 4
Haricots verts in red wine vinegar cream
(Los Angeles Times)
1

Trim the stem ends of the haricots verts and cut the beans into 1-inch lengths.

2

Bring a 2 1/2 -quart pot of water with 1 tablespoon salt to a rolling boil. Blanch the beans until just cooked through, 2 to 4 minutes depending on thickness and age. Drain immediately and transfer to a bowl of ice water to chill. Drain and pat dry.

3

In small bowl set over the larger bowl of ice, whisk the cream just until it thickens and the whisk leaves a trail in bowl, 1 to 2 minutes. Using the whisk, gently fold in the vinegar, about one-fourth teaspoon salt and pepper to taste; do not overbeat.

4

Toss the beans with cream, garnish with chives and serve at once on individual plates or a platter rimmed with halved grape tomatoes.

Adapted from Thomas Keller’s “The French Laundry Cookbook”.

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