106 and haricot bean salad with Recipes

baby greens, washed and drained (or 6 cups romaine lettuce, washed, drained and rough chopped), arugula, washed and spun dry, french haricots vert , frozen french green beans, blanched and cold plunged, scallions, sliced thin, fresh strawberries, quartered, grey poupon (harvest coarse ground), fresh dill weed, leaves fresh basil, white balsamic vinegar, black pepper, salt, vanilla sugar (flavored sugar or splenda )

white boiling potatoes (about 2 inches in diameter), cider vinegar, coarse-grained mustard, olive oil , or to taste, haricots verts (thin french green beans) or regular green beans, ears corn

olive oil, red wine vinegar, honey, french haricots vert or 12 oz green beans, trimmed, oranges, peel and pith cut away, green olives, fresh parsley

french haricots vert, trimmed (thin green beans), new potatoes, washed and cut in half, zucchini , sliced lengthwise, sweet onions, sliced 1/4 inch thick, red pepper, yellow pepper, portobello mushroom caps, olive oil (for basting), head romaine lettuce, chopped (optonal), salt, pepper, feta cheese, crumbled, chopped walnuts, toasted, fresh tarragon, white wine vinegar, whole grain mustard (to taste), dijon mustard (to taste), shallots, diced, garlic, minced, salad oil (i used red pepper infused olive oil), fresh tarragon, coarsely chopped (and muddled), lemon pepper (to taste), sugar (to taste)

chow mein noodles (they look like spaghetti noodles), cooked ham, thinly sliced, pineapple, thinly sliced (optional), vegetables (thinly sliced carrots, cooked haricot verts green beans, mushrooms, asparagus cut in 1-inch pieces, ), salad greens, ginger juice (grate fresh ginger, and then squeeze out the juice), soy sauce, rice vinegar, vegetable oil, sesame seeds

thick) diagonally cut haricots verts (about 8 oz), thick) diagonally cut wax beans (about 8 oz), frozen shelled edamame (green soybeans), grape or cherry tomatoes, halved, chopped orange bell pepper, sliced red onion, sherry vinegar, sugar, dijon mustard, extravirgin olive oil, chopped fresh parsley, salt, freshly ground black pepper

french haricots vert, fresh, red radish , matchsticks, summer slicing tomatoes, seeded and diced, avocado, diced, sweet corn, waxed yellow beans, peas, fresh tarragon, finely chopped, fresh lemon juice

lettuce head, washed or dried and cut in small piece. (any leafy green works, but i prefer romaine), scallions , thinly sliced on the bias, tomatoes, halved, artichoke hearts, cut into 1/2 inch dice (i usually add a bit more), bocconcini, cut into 1/2 inch dice (small balls of mozzarella), french haricots vert, 1 large handful (thin green beans), red roasted bell pepper, seeded and cut into 1/2 inch dice (jarred works fine or you can roast your own ), dijon mustard, light agave nectar, olive anchovies packed in oil, finely diced, red wine vinegar, extra virgin olive oil, coarse salt , to taste, fresh ground black pepper , to taste

sherry wine vinegar, minced shallot, canola oil, haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, heads belgian endive , thinly sliced on diagonal, sea scallops (about 10 oz), curry powder, white truffle oil, chopped fresh chives

baby blue lake beans or haricots verts, stems removed, fuyu persimons, frisee, yellow leaves only , picked and washed (belgian endive may be substituted), shallots, peeled and finely minced, sherry vinegar, walnut oil, pure olive oil

olive oil, red wine vinegar, honey, haricots verts or small slender green beans, trimmed, oranges, all peel and white pith cut away, green olives (such as picholine), fresh italian parsley leaves

uncooked penne pasta, french haricots vert , cut in half lengthwise (tiny green beans), fresh thyme, lemon zest, divided, chopped finely chopped roasted salted pistachios, champagne vinegar, minced shallot, garlic clove, minced, salt, fresh ground pepper, olive oil, loosely packed arugula, roasted salted pistachios, parmesan cheese

fresh lemon juice, coarse-grained mustard, salt, olive oil, celery root, haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces

buttermilk, mayonnaise, cider vinegar, snipped fresh chives, sugar, crushed red pepper flakes (optiona l, a pinch or two), dijon mustard (i used 1/2 teaspoon), uncooked orzo pasta or 1/2 cup cavatelli pasta or 1/2 cup farfalle pasta, diagonally sliced green beans (4 oz haricots verts), roma tomato, seeded and cut into strips, kosher salt , to taste, fresh ground black pepper

head garlic, red potatoes (each about 1 1/2 inches in diameter), water, balsamic vinegar, extra-virgin olive oil, dijon mustard, haricots verts (thin french green beans) or regular green beans, red bell pepper, english cucumber, kalamata or other brine-cured black olives, two 6-oz cans solid white tuna in water, crumbled feta (about 2 oz)

dijon mustard, aged balsamic vinegar, rice wine vinegar, hoisin sauce, minced garlic, minced ginger, minced shallots, peanut oil, olive oil, salt , to taste, haricots verts, trimmed, snow peas, trimmed, endive leaves, bean sprouts, sliced roast duck, warmed, sliced scallions, green parts only, cilantro, white sesame seeds, toasted

dried white haricot beans , soaked in cold water overnight, onion , studded with a few cloves, bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied together), fat garlic cloves, finely chopped, toulouse sausages, duck legs, belly pork rashers, skinned and diced, goose or duck fat (or oil), onion, chopped roughly, carrot, chopped roughly, celery sticks, chopped roughly, lamb neck fillet, diced, boneless casserole pork, diced, dry white wine, chopped tomatoes, tomato puree, heaped tbsp fresh flat leaf parsley, chopped, heaped tbsp fresh thyme, chopped, salt and pepper, green salad with mustard vinaigrette, to serve

walnuts, olive oil, haricots verts (or very thin green beans), leeks, thinly sliced (white and pale green parts only), sherry wine vinegar, dijon mustard, grapeseed oil (or canola), cold pressed walnut oil, salt or to taste, beets , roasted and chopped into 1/2 inch dice, heads belgium endive , julienned lengthwise into 1/2 inch strips (or substitute bib lettuce cut the same way), blue cheese (roquefort ) cut into 12 pieces, fresh ground black pepper to taste.