Butter Lettuce and Haricot Vert Salad

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with Citrus Vinaigrette
Serves 4


For the salad

  • 4 ounces (115 g) fresh haricot vert (green beans)
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces

For the dressing

  • 2 tablespoons (30 ml) Orange Infused Vinegar
  • 1 teaspoon (5 ml) prepared Dijon-style mustard
  • 1/2 teaspoon (2.5 ml) sea salt
  • 1 clove garlic, pressed
  • 1/4 teaspoon (1.25 ml) Herbes de Provence
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener*
  • 2 ounces (60 ml) extra virgin olive oil



  1. Prepare the dressing in a salad bowl by combining all dressing ingredients except the olive oil.  Let the mixture sit at room temperature as you proceed.
  2. In a saucepan over medium high heat, bring 4 cups (.9 liter) water to a rapid boil.
  3. Add the salt and the haricot vert and continue to boil for 2 minutes to blanche.
  4. Immediately remove the beans and shock them in a bowl of ice water (half ice/half water) to halt the cooking process. Drain and cut the beans in thirds to make bite size pieces.
  5. Add the olive oil to the vinegar in a steady slow stream, whisking vigorously to emulsify.
  6. Add the butter lettuce and green beans and toss to coat with the dressing.
  7. Serve immediately.

* If preferred, use an amount of artificial sweetener of sweetness equivalent to 1 teaspoon (5ml) sugar

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