Haricots Verts Belgian Endive And Mushroom Salad – Bon Ap

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Servings: 6 Difficulty: Advanced
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A crisp, elegant salad featuring tender green beans, earthy mushrooms, and sharp endive in a Dijon vinaigrette
Haricots Verts Belgian Endive and Mushroom Salad - Bon Ap recipe image

This sophisticated salad highlights the delicate crunch of haricots verts paired with the subtle bitterness of Belgian endive and the earthy depth of sautéed mushrooms. The bright, tangy Dijon and white wine vinaigrette ties these textures together beautifully, creating a dish that is both light and satisfying. It’s an excellent choice for a warm-weather lunch, a festive side dish for holiday meals, or a quick dinner when served with crusty bread. The flavors are fresh and vibrant, offering a healthy yet indulgent meal that feels restaurant-quality. Easy to prepare ahead, it’s a reliable favorite for entertaining or a wholesome weeknight supper.

Haricots Verts Belgian Endive and Mushroom Salad - Bon Ap recipe image
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Haricots Verts Belgian Endive And Mushroom Salad – Bon Ap

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 93.0

Description

This sophisticated salad highlights the delicate crunch of haricots verts paired with the subtle bitterness of Belgian endive and the earthy depth of saut&# 195;©ed mushrooms. The bright, tangy Dijon and white wine vinaigrette ties these textures together beautifully, creating a dish that is both light and satisfying. It’s an excellent choice for a warm-weather lunch, a festive side dish for holiday meals, or a quick dinner when served with crusty bread. The flavors are fresh and vibrant, offering a healthy yet indulgent meal that feels restaurant-quality. Easy to prepare ahead, it’s a reliable favorite for entertaining or a wholesome weeknight supper.

Ingredients

Directions

  1. Trim the ends off the slender green beans (haricots verts).
  2. Bring a large pot of salted water to a boil.
  3. Blanch the green beans in the boiling water until just crisp-tender, about 2 minutes.
  4. Drain the beans and immediately rinse them with cold water to stop the cooking process.
  5. Drain the beans well and pat them dry with a clean kitchen towel or paper towels.
  6. Transfer the dried green beans to a large mixing bowl.
  7. Add the sliced mushrooms and Belgian endive to the bowl with the beans.
  8. In a small bowl, whisk together the white wine vinegar and Dijon mustard.
  9. Gradually whisk in the olive oil until the dressing is emulsified.
  10. Stir the sliced fresh chives into the dressing.
  11. If preparing ahead, cover the vegetables and refrigerate; let the dressing stand at room temperature.
  12. Pour the dressing over the vegetables and toss gently to coat evenly.
  13. Season with salt and freshly ground black pepper to taste.
  14. Serve immediately or chill briefly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 93.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 8.1g33%
Sugars 9.9g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: haricots verts, belgian endive, mushroom salad, green beans, dijon vinaigrette, vegan salad, side dish, fresh salad, vegetable salad, light lunch, party food, quick dinner, healthy eating, bon appetit, crunchy salad, olive oil dressing, summer salad, vegetarian, gluten free, chives
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