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Haricots Verts, Radish, and Watercress Salad

Haricots Verts, Radish, and Watercress Salad

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.

Cooking Light MAY 2007

  • Yield: 12 servings (serving size: 1 cup)

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

Preparation

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

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.

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 42%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 7.4g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 235mg
  • Calcium: 72mg
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Haricots Verts, Radish, and Watercress Salad recipe

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