Haricot vert: a thin variety of green bean with a delicate, sweet taste and smooth texture. Topping the beans are shavings of a purple carrot I got at the green market on Friday. Its purple skin and orange core are the color of autumn leaves.
1 pound haricots verts
1 purple carrot
pinch of sea salt (I used Himalayan Pink Salt)
black pepper to taste (optional)
about 1 Tablespoon EVOO (Extra Virgin Olive Oil)
Wash the haricots verts well. Trim the dark stems.
Bring a large pot of water to a boil; add a small fist of sea salt. When the water is roiling boiling, add the haricots verts. When they rise to the top of the water, they are done. Use a mesh skimmer or a slotted spoon to take them out of the water.
Place the beans on a plate. Wash and trim any tiny hairs from the skin of the carrot. Use the medium to large holes in a grater and grate the carrot into 2-inch long shavings.
Arrange the haricots verts on a serving dish.
Top with the grated carrot. Dust with sea salt and black pepper to taste. Drizzle the olive oil on top.
©Nancy Wolfson-Moche 2013