Haricots Verts with Grape Tomatoes
Prep Time: 10 Minutes. Cook Time: 12 Minutes.
Haricot vert is French for green bean. I blanch the beans before quickly sauteing them to retain their bright green color. They look beautiful on the plate with the red tomatoes.
¾ Pound Haricots Verts (Green Beans), Trimmed
1 Tablespoon Unsalted Butter
1 Shallot, Minced
½ Cup Grape Tomatoes
1 Teaspoon Freshly Grated Lemon Zest
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
Prepare an ice-water bath. Bring a large pot of salted water to a boil over high heat. Add the beans and cook 2 minutes. Drain the beans and plunge into ice water to stop the cooking. Drain.
In a large skillet, melt the butter on medium heat. Add the minced shallots and saute until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the beans, lemon zest, salt, and pepper. Cook until the beans are heated through, about 5 minutes.
This recipe is also featured in my cookbook!