A Culver City Real Estate Agent Gives Recipes

Haricot Verts, Grape Tomato Salad w/ Creme Fraiche Dressing

• 1 pound haricots verts, trimmed
• 1/4 cup finely chopped fresh basil
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons crème fraîche
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 pint grape or cherry tomatoes, halved
• 1 tablespoon pine nuts, toasted


Cook haricots verts in boiling water 2 minutes or until crisp-tender.
Drain and rinse with ice – cold water; drain.
Combine basil and next 5 ingredients (through salt)
In a large bowl, stirring with a whisk. Add haricots verts and tomatoes, toss gently to coat.
Divide mixture evenly among 6 plates; sprinkle with nuts.
Note: Haricots verts are baby green beans
( you can sub with skinny green beans)
Do not over cook