Name: Haricots Verts-Cabbage Salad with Apricot-Lime Vinaigrette
Total time: 90 min
Ingredients: 0.5 cup dry white wine; 3 dried apricots, finely chopped; 3 tablespoon honey; 3 tablespoon rice vinegar; 2 teaspoon lime zest; 2 garlic cloves, minced; 1 serrano chile pepper, stemmed, seeded and finely chopped*; 16 ounce haricot verts or green beans, trimmed and cut into 2- to 3-inch pieces; 3 tablespoon olive oil; 2 tablespoon lime juice; 0.5 teaspoon sea salt; 0.25 cup chopped parsley; 2 green onions, chopped; 12 ounce napa cabbage, shredded or Brussels sprouts, shaved; 8 cup torn greens, such as green leaf, romaine, and/or Bibb; 0.25 cup shaved Pecorino Romano cheese

Haricots Verts-Cabbage Salad with Apricot-Lime Vinaigrette

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Haricots (beans) verts (green) are a French variety of bean. They are small, slender, and tender when fully mature. Blanching--partially cooking the beans and plunging them into ice water--makes them bright and crisp-tender for salads.

By Charlie Worthington

Published on November 22, 2021

salad and greens on blue plate topped with shaved cheese — Photo: Blaine Moats

Hands On Time:

30 mins

Stand Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

Jump to Nutrition Facts

Ingredients

½ cup dry white wine
3 dried apricots, finely chopped
3 tablespoon honey
3 tablespoon rice vinegar
2 teaspoon lime zest
2 garlic cloves, minced
1 serrano chile pepper, stemmed, seeded and finely chopped*
16 ounce haricot verts or green beans, trimmed and cut into 2- to 3-inch pieces
3 tablespoon olive oil
2 tablespoon lime juice
½ teaspoon sea salt
¼ cup chopped parsley
2 green onions, chopped
12 ounce napa cabbage, shredded or Brussels sprouts, shaved
8 cup torn greens, such as green leaf, romaine, and/or Bibb
¼ cup shaved Pecorino Romano cheese

Directions

In a small saucepan combine first seven ingredients (through serrano pepper). Bring to boiing over medium-high heat; gently boil 10 minutes or until reduced by one-third, stirring occasionally. Remove from heat; cool.
Bring a large saucepan of salted water to boiling. Add haricot verts; return to a boil and cook 4 minutes. Drain and immediately submerge in ice water. When cool, drain well.
Whisk oil, lime juice, and salt into reduction. Stir in parsley and green onions. In a medium
bowl toss cabbage with about 1/4 cup of dressing; let stand up to an hour.
To serve, arrange greens on a platter. Top with cabbage and haricot verts. Spoon remaining dressing over. Top with cheese.

Tips

White wine reduction can be made, cooled, and refrigerated up to three days in advance. Blanch beans up to 24 hours before serving.

Vinaigrette:

Nutrition analysis per serving: 121 calories, 0 g protein, 13 g carbohydrate, 7 g total fat (1 g sat. fat), 0 mg cholesterol, 1 g fiber, 10 g total sugar,. 12% Vitamin A, 9% Vitamin C, 205 mg sodium, 1% calcium, 3% iron

Chile Pepper Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

172	Calories
8g	Fat
21g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 172
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	10%
Cholesterol 3mg	1%
Sodium 288mg	13%
Total Carbohydrate 21g	8%
Total Sugars 13g
Protein 4g
Vitamin C 35.6mg	178%
Calcium 127mg	10%
Iron 1.8mg	10%
Potassium 466mg	10%
Folate, total 93.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.