Green bean, red rice, and almond salad (Salade de haricot verts, riz rouge et amandes) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

  • almonds
  • parsley
  • apple cider vinegar
  • haricot vert
  • almond butter
  • red rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown rice for red rice.

  • akrupnick on August 16, 2021

    Delicious. I added orange vinaigrette (from Six Seasons) that I had on hand, lemon pepper and green onion. Tangy and refreshing.

  • dawndm99 on July 01, 2017

    I used sprouted red rice - cooked in rice cooker. Added additional citrus to dressing, lime and lime zest as well as lemon juice. Thinned dressing, as needed with hot water. Added a splash of siracha to dressing. Added some red "green onions" to salad. Garnished with Aleppo pepper. Served on bed of greens splashed with rice wine vinegar. Left out parsley, cilantro would have worked with the Thai theme. Awesome!

  • Emily Hope on July 18, 2013

    Used black Japonica rice, and it turned out pretty well (though the rice was a bit chewy)--a nice healthy weeknight main course salad. I used basil instead of parsley, and think I might prefer it that way. Also added in some shaved pecorino, as I felt like it was missing a savory, salty note. Served with a cold cucumber yogurt soup.

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Reviews about this recipe

  • Serious Eats

    The supremely nutty red rice was a perfect match for the rich almond butter vinaigrette. Elegant haricots verts brought the easy salad into dinner party territory.

    Full review