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Haricots Verts, Radish, and Watercress Salad

Yield 12 servings (serving size: 1 cup)
Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can't find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead.

Ingredients

  • 3 pounds haricots verts, trimmed
  • 4 cups trimmed watercress (about 4 ounces)
  • 1 cup sliced radishes
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 51
  • caloriesfromfat 42 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.8 g
  • carbohydrate 7.4 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 235 mg
  • calcium 72 mg

How to Make It

  1. Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.

  2. Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.