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Thursday, November 21, 2013

Haricot Verts with Feta, Cranberries & Pistachios {Cookbook Giveaway Week}

For today's Cookbook Week recipe, I'm sharing this Haricot Vert with Feta, Cranberries & Pistachios salad. Haricot vert is French for “green beans” and are longer and thinner than the American variety of green beans. I like to use these instead of regular green beans on occasion; however, the American green bean would also work just as well in this recipe. 

I blanch the beans first, which means to briefly submerge them in boiling water, then plunge into ice-cold water to halt the cooking process, so that they remain a little “crispy” as my daughter likes to call it. The sweetness of the cranberries and balsamic vinegar mixed with the pistachios and sharpness of the feta cheese make this a mouthwatering salad. 

Hariot Verts with Feta, Cranberries & Pistachios

Prep Time: 15 minutes    Cook Time: 3 minutes     Serves: 4-6

  • 1 lb. Haricot Vert Beans
  • 2 oz. Crumbled Feta Cheese
  • 1/2 c. Dried Cranberries, like Craisins®
  • 1/4 c. Pistachios, shelled and chopped
  • 1/4 c. Balsamic Vinegar
  • 1/4 c. Canola Oil
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste

  1. Fill a pot with water, bring to a boil then submerge the beans for about 2-3 minutes until they are slightly tender but firm.
  2. Remove the beans, run under cold water and add to a bowl to cool completely.
  3. Add the cheese, cranberries, pistachios, vinegar, and oil and season with salt and pepper.
  4. Mix well and refrigerate for at least 1 hour.

Enter for your chance to win a copy of Carrie's Experimental Kitchen cookbook using the Rafflecopter link below. Five (5) lucky winners will be selected and notified on Monday, November 25, 2013. Please read all terms and conditions as this contest is only valid in the Continental U.S. 
Good Luck!  

a Rafflecopter giveaway

1 comment:

  1. I love most of all your recipes they are very user friendly and not to mention kid friendly. Thank you!


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