Salad of Haricots Verts, Tomato Tartare, and Chive Oil

Name: Salad of Haricots Verts, Tomato Tartare, and Chive Oil
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 teaspoon minced chives; 1½ teaspoons finely minced shallot; ⅓ cup heavy cream; ½ teaspoon balsamic vinegar; ½ cup finely chopped Tomato Confit (about 24 pieces); 6 ounces haricots verts, ends trimmed and cut into 1-inch lengths; Tomato Powder; ¼ teaspoon kosher salt, or to taste; 1 teaspoon red wine vinegar; Chive Oil, in a squeeze bottle; Freshly ground black pepper; 1½ cups frisée (tender leaves only); Kosher salt; Extra virgin olive 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

Europe
France
Starter
Mediterranean
Vegetarian
Gluten-free

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