4 Serves
20 Mins
Bring a large pot of salted water to a boil and blanch the haricots verts for 3-4 minutes until tender-crisp, then immediately transfer to an ice bath.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Using a chefs knife and cutting board, finely dice the onion and prepare any additional fresh herbs or aromatics.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the vinaigrette.
Combine the blanched haricots verts and diced onion in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.
7
g52
g12
g
