Recipe: Haricots Verts Salad with Crispy Potato Chips
In a riff on a traditional green bean casserole, Food & Wine’s Justin Chapple makes a bright and punchy green bean salad with a mustard vinaigrette and tops it with crispy oven-baked Yukon Gold potato chips.
Haricots Verts Salad with Crispy Potato Chips
Courtesy Food & Wine magazine
Contributed by Justin Chapple
Active: 30 Mins.
Total Time: 1 Hour
Servings: 8
Ingredients:
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 pounds baby Yukon Gold potatoes, sliced 1/8 inch thick
1 teaspoon finely chopped thyme
Kosher salt
Pepper
2 pounds haricots verts, trimmed
1/4 cup minced shallot
3 tablespoons Champagne vinegar
1 1/2 tablespoons Dijon mustard
1 cup coarsely chopped parsley
Instructions:
Preheat the oven to 400° and grease 2 large rimmed baking sheets with olive oil. In a large bowl, combine the potatoes, 1/4 cup of the olive oil and the thyme. Season generously with salt and pepper and toss well. Spread the potatoes in a single layer on the prepared baking sheets. Bake for about 15 minutes, until browned on the bottom. Using a thin spatula, flip the potatoes and bake for 15 minutes longer, until they are crisp. Sprinkle with salt and let cool completely.
Meanwhile, in a large saucepan of salted boiling water, blanch the haricots verts until crisp-tender, 2 to 3 minutes. Drain and cool under running water. Pat dry with paper towels, then cut the beans in half.
In a large serving bowl, whisk the shallot with the vinegar and a pinch of salt and let stand for 5 minutes. Whisk in the mustard and the remaining 3 tablespoons of olive oil. Add the haricots verts and parsley, season generously with salt and pepper and toss to coat. Scatter the crisp potatoes on top before serving.
Make Ahead:
The haricots verts salad can be refrigerated for up to 6 hours. Stir in the parsley before serving. The crispy potato chips can be kept at room temperature overnight.
Courtesy Food & Wine Magazine. All rights reserved.
