Haricots Verts “En Aïoli”

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 pound green beans
  • salt
  • 4-6 tablespoons aïoli sauce
  • freshly ground black pepper
  • 2-3 tablespoons finely chopped parsley


Cook beans in boiling salted water until tender-about 20 minutes. Drain well.

Mix while still warm with Aïoli Sauce. Toss well; season with salt and freshly ground black pepper; chill. Just before serving, toss well and sprinkle with finely chopped parsley.