Directions:
- Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
- In your empty pot melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.12 Kcal (587 kJ) | ||
| Calories from fat | 69.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 114.26mg | 5% | |
| Potassium | 293.25mg | 6% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 42.16 Kcal (177 kJ) | ||
| Calories from fat | 20.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 12% | |
|---|---|---|---|
| Cholesterol | 6.12mg | 7% | |
| Sodium | 34.38mg | 5% | |
| Potassium | 88.24mg | 6% | |
| Total Carbs | 4.72g | 5% | |
| Sugars | 2.6g | 35% | |
| Dietary Fiber | 1.45g | 19% | |
| Protein | 0.74g | 5% | |
| Vitamin C | 3.6mg | 20% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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