I thought about adding potato, but I decided
on haricot beans which I had in the fridge — adds creaminess without overpowering the flavour.
Not exact matches
I made some substitutions based
on what I had
on hand / what is or is not in season: (1) 1/2 cup of yellow moong dal from my local Indian grocery store, (2) 2 - 3 chopped canned plum tomatoes, (3) 1/2 pound frozen
haricot vert green beans from Trader Joes, and (4) two jalepenos.
Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a
haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely, as did a pile of verdant English peas and poached carrots mounted
on top of a bright pea pesto.
Microwave
Haricots Verts for 3 minutes
on high or until slightly undercooked for desired doneness.
8 cups baby spinach Handful
haricots verts, trimmed and cut into 1 - inch pieces 1 avocado, cubed 1 white peach, skin
on, thinly sliced 1/4 cup sugar 1/4 cup honey 1/4 cup vegetable oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1/4 cup salted shelled sunflower seeds 2 tablespoons sesame seeds