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Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette
© Line Klein

Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette

  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

  1. 2 large artichokes
  2. 1 pound haricots verts
  3. 3 tablespoons hazelnut oil
  4. 1 tablespoon peanut oil
  5. 1 tablespoon sherry vinegar
  6. Kosher salt
  7. Freshly ground pepper
  8. 2 tablespoons finely chopped shallot
  9. 3 tablespoons chopped, toasted hazelnuts
  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.