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Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

Becky Luigart-Stayner
Yield 6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)
Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.

Ingredients

  • 1 pound haricots verts, trimmed
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons crème fraîche
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 pint grape or cherry tomatoes, halved
  • 1 tablespoon pine nuts, toasted

Nutrition Information

  • calories 74
  • caloriesfromfat 34 %
  • fat 2.8 g
  • satfat 1.1 g
  • monofat 0.8 g
  • polyfat 0.6 g
  • protein 1.7 g
  • carbohydrate 11.4 g
  • fiber 3.5 g
  • cholesterol 7 mg
  • iron 0.7 mg
  • sodium 203 mg
  • calcium 47 mg

How to Make It

  1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  2. Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.