Salad of Haricots Verts, Tomato Tartare, and Chive Oil

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 6 ounces haricots verts, ends trimmed and cut into 1-inch lengths

Method

Blanch the haricots verts in boiling salted water until they are just cooked through (see Big-Pot Blanching), 2 to 4 minutes, depending on the age and size of the beans. Chill the beans in ice water, drain, and dry on paper towels.

For the Tomato Tartare

Combine the tomato confit, shallot, chives, and balsamic vin