Haricots verts with balsamic vinaigrette from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 231) by Amanda Hesser

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

Accompaniments: Pan-roasted chicken with end-of-season tomatoes; Boeuf Bourguignon 1; Meatballs in creamy caper sauce (Königsberger klopse); Grilled leg of lamb with mustard seeds; Dijon and Cognac beef stew; Steak au poivre

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

  • Delys77 on May 04, 2026

    The portion in the original recipe is quite small. I went with 400g of haricot vert ? and scaled the rest accordingly overall it was pretty good. The challenge we had was that there was far too much dill. I would consider actually leaving at our own entirely next time. ? Overall this was OK but not great.

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