Haricot Vert Salad with Anchovy Vinaigrette Dressing

Haricot Vert Salad with Anchovy Vinaigrette Dressing

This Haricot Vert Salad with Anchovy Vinaigrette Dressing will blow your mind. Literally. I can’t tell you how super duper easy this recipe is. The dish is light, flavorful and very healthy. It is a warm salad that reminds me of a minimalist version of the Salad Niçoise (pronounced nee-suaz). If one of your New Year’s resolution is to eat healthier, eat more veggies, or eat more salads, then this recipe is for you. I guarantee this recipe will become your favorite go-to healthy dish. 

Haricot Vert Salad with Anchovy Vinaigrette Dressing

For a vegetarian or vegan version, you can replace anchovy paste with umeboshi or any miso paste. You can find those in any Asian groceries or online specialty stores.

I enjoyed this salad so much it has become my repertoire to make at least few times a week. When I need some protein, I will add canned tuna when I’m cooking the green beans, tomatoes, and olives.

Haricot Vert Salad with Anchovy Vinaigrette Dressing

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Haricot Vert Salad with Anchovy Vinaigrette Dressing

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Haricot Vert Salad with Anchovy Vinaigrette Dressing is a warm salad that reminds me of a naked version of the Salad Niçoise (pronounced nee-suaz). The dish is light, flavorful and healthy.

Ingredients:

1 tablespoon coconut oil
1 pound haricot vert (or green beans)
2 cups grape tomatoes
1/2 cup kalamata olives
pinch of salt and black pepper for taste

For Anchovy Vinaigrette Dressing:
1 small shallot, minced
1 tablespoon dijon mustard
1/2 teaspoon anchovy paste
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon black pepper
1 1/2 tablespoons dried thyme

Directions:

1. For the dressing, combine all ingredients in a non-reactive mixing bowl and whisk until combined. Set aside.
2. Heat one tablespoon of coconut oil in a large sauté pan over med-high heat. Once the oil is hot, add the haricot verts, grape tomatoes, and kalamata olives and sauté until the haricot verts are just beginning to brown and the skin on the grape tomatoes is starting to separate.
3. Pour the sauté vegetables on a platter.
4. Plate and drizzle with anchovy dressing.

Notes:
* To get the best flavor of the dressing, make it few hours to a day in advance. The dried thyme will dehydrate and soften.
* The dressing can stored up to 2 weeks in an air tight container in the refrigerator.

Recipe Source:
dang that's delicious
http://www.dangthatsdelicious.com/2015/01/12/haricot-vert-salad-with-anchovy-vinaigrette-dressing/

Haricot Vert Salad with Anchovy Vinaigrette Dressing

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2 Responses to “Haricot Vert Salad with Anchovy Vinaigrette Dressing”

  1. Made this last night for hubby and me using Madison, WI farmer’s market haricot vert. Love, love, loved it! Thanks for posting! I will follow you on Pinterest and web!

    Reply

    • Stephen — August 15th, 2015 @ 12:01 pm

      I’m glad you and your husband enjoyed the recipe! Thank you so much for taking the time to leave a comment. :)

      Reply

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