Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated May. 15, 2019
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Kerry Saretsky

This savory and refreshing salad features simply blanched haricots verts—still crisp and vibrantly green—topped with garlic chips singed in olive oil and smashed last-of-summer tomatoes for a hit of acidity. Bring on the baguette to lap up all the gorgeous vegetable juices.

Recipe Facts

Active:10 mins
Total:10 mins
Serves:4 to 6 servings

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  • 1 3/4 pounds haricots verts, trimmed
  • Salt
  • 4 teaspoons olive oil, plus 1/4 cup
  • 20 baby plum tomatoes
  • 16 garlic cloves, thinly sliced

Directions

  1. Bring a large pot of water to a boil, and salt it. Blanch the haricots verts until tender-crisp, about 4 minutes. Drain, and shock in cold water. Meanwhile, in a mini food processor, add the tomatoes, 4 teaspoons of olive oil, and a good pinch of salt. Pulse until chopped. Set aside.

  2. Once the haricots verts have been drained, add the remaining 1/4 cup olive oil to the original pot, and set over medium-low heat. Add the garlic and cook, stirring often, until fragrant, and just about to go golden around the edges. Immediately add the haricots verts to stop the garlic from burning, season with salt, and toss to warm through. Plate, and top with the chopped tomatoes. Eat hot or at room temperature.

Special equipment

Mini food processor

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