Haricot Verts with Lemon and Parmesan is a simple and refreshing side dish that bursts with flavors of garlic and lemon. The zesty-lemon-garlic flavor enhances the taste of this green vegetable and makes it even more delicious!
The best part is that it pairs perfectly with almost any main dish, and it’s quick and easy to prepare.
Green Been Power:
Green beans are also known by different names such as string beans, French beans, snap beans, and haricots verts in French. They are tender beans that cook quickly and can be served either chilled or at room temperature. Green beans are not only affordable, but they are also rich in vitamin C and beta-carotene, an antioxidant that gives fruits and vegetables their colors. This vegetable fights inflammation, is a good source of folate and potassium which helps in regulating blood pressure. Moreover, green beans are a good source of protein and fiber that aid in lowering cholesterol levels.
Cauliflower is a Superfood:
Cauliflower is a versatile vegetable that can be consumed in various ways such as raw, cooked, roasted, grilled, and even baked into a pizza crust. You can also use it as a substitute for mashed potatoes or rice by cooking and mashing it or ricing it respectively. In this recipe, raw cauliflower is used.
The vegetable is an excellent source of vitamins C and K, folate, and fiber. It is also rich in B vitamins, omega-3 fatty acids, manganese, potassium, protein, phosphorus, and magnesium. Furthermore, colorful varieties of cauliflower like orange and green are even more nutritious than white cauliflower. For instance, orange cauliflower is high in beta-carotene and vitamin C, while green cauliflower is rich in vitamin C, minerals, and protein.
Recipe Tips:
To avoid soggy green beans, only trim off the ends. Avoid cutting the green beans in half whenever possible so they don’t absorb too much water. Rinse them in a colander under cool running water.
I choose to use frozen green beans in this recipe for ease and availability. However, if you prefer to use fresh beans you certainly can. Just add a few minutes to the cooking time. Be careful not to over cook them, or you will have mushy beans.
Then, chill! After cooking, immediately transfer the beans to the bowl of ice water to stop the cooking process. Let them chill for at least 30-60 seconds; you want them to cool completely.
Finally, drain the beans, and spread them on a kitchen towel or paper towels to dry.
Parmesan alternative:
If you don’t have parmesan cheese you could always sub in, gruyere, feta or some cheddar. You only need a little cheese.
“A jewel of health, hidden in vegetables”
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Easy salads recommendations:
A few salad alternatives that taste fantastic! Please try. You’ll love them.
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Haricot Verts with Lemon and Parmesan
Ingredients
- 500 g green beans trimmed
- 150 g cauliflower cut in small pieces
Salad Dressing
- 2 tsp Dijon mustard
- 1 tbsp rice vinegar
- 3 tbsp olive oil
- ½ lemon zested and juiced
- 2 small garlic clove finely grated
Cheese garnish
- 10 g parmesan finely grated
Instructions
Beens/Cauliflower
- Rinse the neens in a colander under cool running water. Trim the beens, only trim off the ends.While you work, bring a large pot of salted water to a boil. Set a large bowl of ice water nearby.Cook the beans in boiling salted water for 2-3 mins in a large pan over a medium heat.Once cooked, plunge into ice-cold water, leave for 30-60 sec, then drain and leave to dry.Cut the cauliflower into small pieces and put together with the drained/dried beens.
Dressing
- Mix together: the mustard, vinegar, olive oil, lemon zest and juice and the garlic.You can then either toss the beans/cauliflower and the dressing together in a large bowl OR just spoon over the dressing when served on the platter.
Garnish
- Sprinkle the parmesan over the sallad. Enjoy!I'm Loving Cuisine
