Haricots Verts with Toasted Walnuts and Chevre
Delight your taste buds with this elegant recipe for Haricots Verts with Toasted Walnuts and Chèvre, a harmonious blend of tender French green beans, nutty toasted walnuts, and creamy goat cheese. This quick and vibrant side dish highlights the natural sweetness of blanched haricots verts, enhanced by a light garlic-infused olive oil sauté and a zesty hint of fresh lemon juice. The crunchy walnuts add an irresistible depth of texture, while the chèvre lends a tangy, velvety finish to every bite. Perfect for dinner parties or holiday gatherings, this 15-minute recipe is both visually stunning and bursting with fresh, seasonal flavors. Serve it warm as a luxurious accompaniment to your favorite main course, and watch it become the star of the table!
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Recipe Information
Ingredients
- 450 grams haricots verts (French green beans)
- 120 grams raw walnuts
- 100 grams chèvre (goat cheese), crumbled
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 4 cups water
- 2 cups ice cubes
Instructions
Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Trim the ends off the haricots verts and add them to the boiling water. Blanch the green beans for 2-3 minutes, or until they are bright green and slightly tender.
Immediately transfer the blanched haricots verts to a large bowl filled with 2 cups of ice water to stop the cooking process. Let them sit for 2 minutes, then drain and pat dry with a clean kitchen towel.
Heat a dry skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring frequently, until they are fragrant and slightly browned. Remove them from the skillet and set aside.
In the same skillet, add 2 tablespoons of olive oil and the minced garlic. Sauté the garlic for 30-45 seconds, or until fragrant (do not let it burn).
Add the blanched haricots verts to the skillet. Toss to coat them in the garlic and oil, and sauté for 2-3 minutes until they are heated through.
Remove the skillet from heat. Add the lemon juice, toasted walnuts, sea salt, and black pepper. Toss everything together gently.
Transfer the haricots verts to a serving platter and sprinkle the crumbled chèvre over the top. Serve immediately.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
