Haricot Vert with Seared Grape Tomatoes

A Christmas dinner wouldn’t look right without a little bit of red and green color. Sauteeing the blanched French green beans with tomatoes really brings out their flavors.
Course Side Dishes
Servings 10 people

Ingredients

  • 3 lb Haricot Vert
  • 3 pints Grape Tomatoes halved
  • Lemon Infused Olive Oil
  • Sea Salt & Fresh Ground Pepper

Instructions

  • Bring a large pot of salted water to a boil. Add the French green beans and blanch for 3-4 minutes or until tender. Drain in a colander and cover with ice (this will stop the cooking and help keep the vibrant green color). You can do this a day ahead.
  • Just before serving, heat a large skillet on medium heat. When the skillet is hot add the green beans and tomatoes. Drizzle with the lemon olive oil and season with sea salt and fresh ground pepper. With a tongs, toss the beans and tomatoes, allowing the tomatoes to sear. Transfer to a platter and serve.