Haricots Verts with Toasted Walnuts and Chevre
Delight your taste buds with this elegant recipe for Haricots Verts with Toasted Walnuts and Chèvre, a harmonious blend of tender French green beans, nutty toasted walnuts, and creamy goat cheese. This quick and vibrant side dish highlights the natural sweetness of blanched haricots verts, enhanced by a light garlic-infused olive oil sauté and a zesty hint of fresh lemon juice. The crunchy walnuts add an irresistible depth of texture, while the chèvre lends a tangy, velvety finish to every bite. Perfect for dinner parties or holiday gatherings, this 15-minute recipe is both visually stunning and bursting with fresh, seasonal flavors. Serve it warm as a luxurious accompaniment to your favorite main course, and watch it become the star of the table!
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Ingredients
- 450 grams haricots verts (French green beans)
- 120 grams raw walnuts
- 100 grams chèvre (goat cheese), crumbled
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 4 cups water
- 2 cups ice cubes
Directions
Step 1
Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Step 2
Trim the ends off the haricots verts and add them to the boiling water. Blanch the green beans for 2-3 minutes, or until they are bright green and slightly tender.
Step 3
Immediately transfer the blanched haricots verts to a large bowl filled with 2 cups of ice water to stop the cooking process. Let them sit for 2 minutes, then drain and pat dry with a clean kitchen towel.
Step 4
Heat a dry skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring frequently, until they are fragrant and slightly browned. Remove them from the skillet and set aside.
Step 5
In the same skillet, add 2 tablespoons of olive oil and the minced garlic. Sauté the garlic for 30-45 seconds, or until fragrant (do not let it burn).
Step 6
Add the blanched haricots verts to the skillet. Toss to coat them in the garlic and oil, and sauté for 2-3 minutes until they are heated through.
Step 7
Remove the skillet from heat. Add the lemon juice, toasted walnuts, sea salt, and black pepper. Toss everything together gently.
Step 8
Transfer the haricots verts to a serving platter and sprinkle the crumbled chèvre over the top. Serve immediately.
Nutrition Facts
| Serving size | (2165.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1471.5 |
| Total Fat 129.2g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 53.6mg | 0% |
| Sodium 2851.1mg | 0% |
| Total Carbohydrate 52.0g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 18.2g | |
| Protein 45.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 503.9mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1610.2mg | 0% |
Source of Calories