This healthy recipe is the perfect way to use haricot verts that you just miiiight have over zealously bought, had to freeze and now must revive. Roasting green beans takes care of the very specific mushy texture that occurs post freezing, but it also elevates the flavor. And if you cook them long enough, some of them get a nice crisp on the outside. To make this more of a balanced salad, I hardboiled some mini quail eggs and paired it with diced fennel and thyme to round out the flavor. All in all, it's a great spring mini-dish.
Spring Roasted Haricot Verts and Quail Egg Salad
- 2 quail eggs
- 1 handful haricot verts (green beans)
- 1/2 teaspoon olive oil
- 1 tablespoon chopped fennel
- 1 teaspoon fresh thyme
To hard boil quail eggs, add to a small pot. Cover 1 inch with water and boil for 4 minutes, then place in a bowl of ice water. Peel and cut in half.
To roast green beans, pat dry and place on a baking sheet with a touch of olive oil, sea salt and black pepper. Place in a single layer and bake at 400 F for 20 min or until the beans have a light crisp to them. Plate and top with chopped fennel, thyme and the quail eggs.
What do you do to revive freezer veggies?
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