Blanched Haricots Verts with Café Soigné House Dressing
- ⏱ 45 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Tender-crisp haricots verts are dressed with confited garlic, oregano, chili, sunflower oil, and lemon.
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1Mise en Place
2Confît the dressing
3Plate and serve
1Mise en Place
2Confît the dressing
3Plate and serve
Ingredients
- 6 garlic cloves (peeled)
- 15 sprig oregano (leaves only)
- 1 red chili pepper (cut into 2 cm pieces)
- 250 ml sunflower oil
- 2 organic lemons (zested and juiced)
- salt, to taste
- pepper, to taste
- 500 g haricots verts (trimmed)
What you'll need
You'll share: Grater, Juicer, Saucepan, Heatproof container, Immersion blender, and Pan.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mise en Place BOTH
- Trim the haricots verts
- Cut the red chili pepper into 2 cm pieces
- Remove the oregano leaves from the stems
- Grate and juice the organic lemons
2. Confît the dressing COOK 1
- In a saucepan, place the garlic cloves, oregano, red chili pepper, and sunflower oil, Slowly warm the saucepan over low heat and confit the ingredients until the garlic is lightly browned and soft, about 10 minutes
3. Cool the confit COOK 1
- Pour everything into a heatproof container and let it cool slightly
4. Blend the dressing COOK 1
- In a tall cup, mix the lemon zest and juice with plenty of salt and pepper
- Add the oil with the confited garlic, oregano, and red chili pepper, and blend everything finely with an immersion blender
- Taste and, if necessary, add extra salt, pepper, and/or lemon juice
5. Blanch the beans COOK 2
- In a pan, bring water with a tablespoon of salt to the boil
- Once the water boils, blanch the haricots verts for about 3 minutes, or until the beans have a pleasant bite
- Drain and let them drain well
6. Plate and serve BOTH
- Dress the haricots verts with the dressing and serve warm, lukewarm, or cold
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