Tomatoes And Haricots Verts With Anchovies Food

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TOMATOES AND HARICOTS VERTS WITH ANCHOVIES



Tomatoes and Haricots Verts with Anchovies image

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Summer     Green Bean     Tomato     Anchovy     Salad     Quick and Healthy     Quick & Easy     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

4 oz. haricots verts or green beans, trimmed
Kosher salt
2 lb. medium tomatoes, some sliced, some cut into wedges
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
16 oil-packed anchovy fillets
1/4 cup celery leaves or parsley leaves
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
Smoked or regular flaky sea salt
Freshly ground black pepper

Steps:

  • Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
  • Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
  • Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

HARICOTS VERTS, TOMATO AND CUCUMBER SALAD



Haricots Verts, Tomato and Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 2h15m

Number Of Ingredients 13

3/4 pound very thin haricot vert, trimmed
1 hard-boiled egg yolk, minced
1 hard-boiled egg white, minced
1 pound cherry tomatoes, halved
1 pound cucumbers, thinly sliced
Salt
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Dash Worcestershire sauce
1/3 cup olive oil
2 tablespoons snipped fresh dill

Steps:

  • In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.

TOMATOES WITH BASIL AND ANCHOVIES



Tomatoes With Basil and Anchovies image

A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
1/2 cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 1/2 cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)

Steps:

  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
  • Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
  • About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
  • Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams

HARICOTS VERTS, ZUCCHINI & TOMATOES SALAD WITH TAPENADE



Haricots Verts, Zucchini & Tomatoes Salad With Tapenade image

Grill or roast veggies and add black olive tapenade to take green bean salad up a notch for your next picnic. If you are planning on grilling hamburgers, take along a grill griddle to grill the haricots verts, zucchini and tomatoes prior to combining in the black olive tapenade; that will prevent excessive mushiness from water-laden zucchini and tomatoes. If you don't want to be bothered with picnic veggie grilling, roast the veggies ahead of time and mix with the tapenade just before leaving for the picnic. I strongly recommend that you do not skip the parboiling process, allowing the green beans to stay bright green. The garbanzo beans etc. can be added if you wish to add protein to the salad. If vegetarian, use black olive tapenade that does not include anchovies. Suggested tapenade recipes: such as Recipe #186078 #186078, Recipe #208529 #208529, Recipe #188130 #188130, Recipe #208190 #208190, Recipe #223703 #223703

Provided by KateL

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 small- medium zucchini, sliced lengthwise in 3/8-inch thick slices
1 fresh summer slicing tomatoes, cored and sliced in thin wedges and seeds removed (beefsteak tomato)
6 cups water
1 teaspoon lemon juice
1/2 lb fresh French haricots vert (about 2 1/2 cups) or 1/2 lb fresh green beans, ends trimmed (about 2 1/2 cups)
6 red radishes, sliced paper thin
1/2 cup black olive tapenade (see suggested recipes below)
14 1/2 ounces cannellini beans (optional) or 14 1/2 ounces kidney beans, drained (optional)

Steps:

  • PRIOR TO GRILLING OR ROASTING:.
  • Wash zucchini, cut off ends and slice lengthwise in 3/8-inch thick slices. Place on double thickness of paper towels and sprinkle salt over zucchini. Allow to stand 30 minutes to help draw out excess water from veggies. Then pat dry with paper towels.
  • Wash and core tomato, slice in thin wedges, and remove seeds. Place on double thickness of paper towels. Sprinkle with salt and allow to stand 15 minutes. Then pat dry with paper towels.
  • In a medium saucepan over medium-high heat, bring water to a boil. Add lemon juice and trimmed haricots verts and partially cook 4-5 minutes to desired degree of doneness. Remove haricots verts from heat, drain in a colander, and immediately immerse them in an ice water bath to stop from cooking. Drain and set aside.
  • GRILLING OPTION:.
  • Preheat grill to medium-high.
  • Spray grill griddle with nonstick cooking spray. Layer zucchini slices, tomato wedges, and haricots verts in single layer. Grill until golden brown, turning and basting with olive-flavor nonstick cooking spray occastionally (remove grill griddle from grill while spraying to prevent fire).
  • ROASTING OPTION:.
  • Preheat oven to 375°F.
  • Spray large baking pan with 2" sides with olive-oil flavored cooking spray. Spread zucchini, tomato slices and parboiled cut green beans in single layer. Spray with olive-oil flavored cooking spray.
  • Roast for 20 minutes, turning over at 10 minutes.
  • ASSEMBLE SALAD:.
  • Cut haricots verts and zucchini in 1-inch pieces. Cut tomato wedges in half horizontally.
  • In a large bowl, combine grilled or roasted haricots verts, zucchini, and tomato with sliced radishes, tapenade and optional garbanzo beans, cannelini beans, or kidney beans Pack in tightly sealed container for picnic, allowing flavors to blend. This salad can be served chilled or at room temperature.

Nutrition Facts : Calories 32.4, Fat 0.2, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 7.2, Fiber 3, Sugar 2.6, Protein 1.9

HARICOTS VERTS IN PLUM TOMATOES



Haricots Verts in Plum Tomatoes image

This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 plum tomatoes or 4 Italian tomatoes
48 French haricots vert or 48 very thin green beans
3/4 cup olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
  • Trim the stem ends of the green beans.
  • Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
  • Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
  • Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
  • Drizzle 1 tablespoon of the vinaigrette over each tomato.

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