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Ingredients
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Haricot Verts
Tapenade
Method
Haricot Verts Preparation
- 1
Blanch the Haricot Verts
Bring a large pot of salted water to a boil. Add the haricot verts and blanch for about 3-4 minutes until they are vibrant green and tender-crisp.
- 2
Shock in Ice Water
Immediately transfer the blanched haricot verts to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
- 3
Drain and Season
Drain the haricot verts from the ice water and pat them dry with a clean kitchen towel. In a large bowl, toss the blanched haricot verts with olive oil, salt, Aleppo pepper, and lemon juice until evenly coated.
Tapenade Preparation
- 4
- 5
Adjust Seasoning
Taste the tapenade and adjust seasoning if necessary, adding more salt or olive oil to achieve desired consistency.
