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Salads

Le Crillon's Haricot Vert Salad

Roasted chicken is always a favorite with dinner guests, and this version is one of the best I have made. Just be sure you have a self-cleaning oven; the spatter is tremendous. I like to cook the chicken in the ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 2/3 pound haricots verts, stem ends trimmed
  • Coarse salt
  • 2 tablespoons coarse-grain mustard
  • 1 1/2 tablespoons Sherry vinegar
  • 1/2 large egg yolk
  • 1/4 cup walnut oil
  • 1/4 cup canola oil
  • Freshly ground pepper
  • 2 large heads Belgian endive, cut crosswise into 3/8-inch wide slices
  • 1 head Boston lettuce, cut crosswise into 3/8-inch wide slices
  • 1 tomato, outer shell only, cut into 1/4-inch dice

Step 1Cook haricots verts in large pot salted water, uncovered, until just tender, about 5 to 7 minutes. Drain immediately, hold briefly under running water to stop cooking, then spread on cloth towel to drain. (Can be done several hours ahead; do not refrigerate.)

Step 2Whisk together mustard, vinegar, 1/2 yolk and 1/2 teaspoon salt in large bowl, mixing well. Slowly add walnut and canola oils, whisking until combined. Whisk in pepper. (Can be made several hours ahead and refrigerated.)

Step 3To serve, place lettuces in bowl. Toss with 1/2 vinaigrette until well coated. Adjust seasoning. Put haricots verts in another bowl and toss with remaining vinaigrette; arrange on greens. Garnish with tomato. Serve immediately.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.
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