Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette

This updated take on the nouvelle cuisine classic salade gourmande features crisp-tender haricots verts and cooked artichoke hearts in a shallot-sherry vinaigrette.

  • Total Time:
  • Servings: 4

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  • 2 large artichokes
  • 1 pound haricots verts
  • 3 tablespoons hazelnut oil
  • 1 tablespoon peanut oil
  • 1 tablespoon sherry vinegar
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons finely chopped shallot
  • 3 tablespoons chopped, toasted hazelnuts

How to make this recipe

  1. Fill a medium bowl with water. Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem. Cut off all the remaining leaves. Peel and trim the bottom and stem; add to the water. Repeat with the remaining artichoke.

  2. In a medium saucepan of salted boiling water, cook the artichokes over moderate heat until tender, 18 to 20 minutes. Using a slotted spoon, transfer them to a cutting board; let cool slightly. Scoop out the furry chokes with a melon baller or spoon. Cut each into quarters.

  3. Prepare a medium bowl of ice water. In the same saucepan, cook the haricots verts for 3 minutes. Drain and transfer to the ice water to cool; drain. Dry on paper towels, then cut in half.

  4. In a large bowl, whisk the hazelnut oil, peanut oil, sherry vinegar, salt and pepper. Add the beans, artichokes and shallot; toss. Sprinkle with the hazelnuts and serve.

Contributed By Photo © Line Klein Published February 2014

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