I am overly delighted with the many ways I have found to enjoy radishes! Poached french radishes again simply in water added such a wonderful complement to a simple dish. Also, so love haricots verts, a french thin green bean, which cooks so amazingly when seared in cast iron pan for a few minutes.
HARICOTS VERTS, ROASTED BEETS AND POACHED SHALLOTS
Serves 6 as a side dish
3 cups haricot vert trimmed approx. 2-3” I like to keep them long.
1 cup roasted beets sliced (see recipe in blog – Basil infused roasted beets)
12 poached French breakfast radishes (recipe in blog – Poached French Radishes)
1/3 cup *Provençale vinaigrette (recipe in blog – Provençale vinaigrette)
Bring a cast iron skillet to high heat and add in Haricot vert turn heat down to medium.
Toss frequently until mildly soft, some may char more than others.
Cook approximately 10 minutes.
In a mixing bowl, lightly toss in haricot vert & radishes with Provençale dressing to taste.
To serve, place haricot vert in center of platter with beets and radishes around the edge.
Finish with a little sprinkle of salt and pepper. Serve room temperature.
Leftovers wonderful for a Salad Niçoise the next day!