Chef Fred’s Haricot Vert Salad
Ingredients:
2lb fresh Haricot Vert, cleaned and lightly blanched (they should still be able to snap, but shouldn’t be raw)
3 belgian endive (julienned)
3 roma tomatoes (julienned)
candied lemon peel
½ cup red wine vinegar
½ cup extra virgin olive oil
salt and pepper to taste
Instructions:
Toss all ingredients together and store in refrigerator until ready to serve.
Combine vinegar and oil for dressing and toss with salad right before serving.
