Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic

French in a Flash

Quick and easy recipes that prove that great French food doesn't require a tall hat and a fancy kitchen.

Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic
  • Yield:4 to 6 servings
  • Active time:10 minutes
  • Total time:10 minutes
This recipe appears in:
French in a Flash: Crisp Haricots Verts Salad with Fresh Tomatoes and Garlic

[Photograph: Kerry Saretsky]

This savory and refreshing salad features simply blanched haricots verts—still crisp and vibrantly green—topped with garlic chips singed in olive oil and smashed last-of-summer tomatoes for a hit of acidity. Bring on the baguette to lap up all the gorgeous vegetable juices.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.


  • 1 3/4 pounds haricots verts, trimmed
  • Salt
  • 4 teaspoons olive oil, plus 1/4 cup
  • 20 baby plum tomatoes
  • 16 garlic cloves, thinly sliced


  1. 1.

    Bring a large pot of water to a boil, and salt it. Blanch the haricots verts until tender-crisp, about 4 minutes. Drain, and shock in cold water. Meanwhile, in a mini food processor, add the tomatoes, 4 teaspoons of olive oil, and a good pinch of salt. Pulse until chopped. Set aside.

  2. 2.

    Once the haricots verts have been drained, add the remaining 1/4 cup olive oil to the original pot, and set over medium-low heat. Add the garlic and cook, stirring often, until fragrant, and just about to go golden around the edges. Immediately add the haricots verts to stop the garlic from burning, season with salt, and toss to warm through. Plate, and top with the chopped tomatoes. Eat hot or at room temperature.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: