Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

Basically, I LOVE THEM!!!! 

We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

Haricot Verts with Shallot Vinaigrette

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 3 minutes

Keywords: steam side gluten-free low-carb paleo

Ingredients (4 servings)

  • 1 Tbsp chopped shallot
  • 1 Tbsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • salt & pepper
  • 12 oz haricot verts

Instructions

Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

Drain off water and toss with dressing.

Season with salt & pepper to taste.

Serve warm, at room temperature or chilled.

Powered by Recipage

Toast Toppings | A Nutritionist Eats

7 toppings for your toast

I ate toast every single morning for a good two years. Seriously. Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was

Read more…

Roasted Red Pepper & Feta Dip | A Nutritionist Eats

roasted red pepper & feta dip

One of the unfortunate side effects of being a “food blogger” is that I rarely make the same recipes over and over again. Even if there are recipes that I love, I’m on a constant quest to try new foods and recipes, and test recipes of my own before they show up here. So I’m

Read more…

texas caviar rice & beans | a nutritionist eats

texas caviar rice & beans

First things first: Texas Caviar Rice & Beans is genius. I’m a big fan of bean salad (you’re aware of this: black bean & corn relish + more recent obsession with simple bean salads) so this recipe caught my eye almost immediately. But let’s back up. I was sent The Slim Down South Cookbook, Eating Well and

Read more…

turkey burgers with caper aioli | a nutritionist eats

turkey burgers with caper aioli

I’m not normally a turkey burger person. But this one, served with a bright aioli, is good. And it’s healthy. And it’s still January, so everyone wants “light/lean/skinny/healthy/paleo” recipes. So here we are. First a salad and now a turkey burger. Could I be anymore predictable? Sigh. How did I – the self-proclaimed non-turkey burger

Read more…

caesar9final

classic caesar salad dressing

Let’s start off 2014 with a salad (and kale!), shall we? Lately I’ve been all about making food the way it was intended. Cookies? Need white flour and white sugar. Mushroom lasagna? Requires homemade béchamel. And caesar salad? A dressing with egg yolks* and anchovies. (Kale is always allowed in my world.) Real caesar salad dressing must

Read more…

appetizers

simple & sophisticated appetizers

Appetizers are, by far, my favorite thing in the world. If I invite you over? We’re having lots of appetizers. (I think I’ve only hosted two actual sit-down dinners). If I offer to bring something over to you? It’s always appetizers. When I eat out, I always choose appetizers over dessert. And often, I order

Read more…