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Haricot Vert Salad With Pine Nuts And Parmesan Cheese

  • Yield: 4 servings


  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Three-fourth pound steamed/blanched haricots verts
  • On and one-half tablespoons minced fresh parsley
  • One-fourth cup freshly grated Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • Salt and freshly ground black pepper to taste


  • In a small bowl whisk together the mustard and lemon juice. Add the oil in a steady stream, and whisk until blended. Season with salt and pepper to taste. Add the parsley and whisk to combine. Toss the haricots verts in the dressing. Add the cheese and pine nuts, and toss again. Arrange on a platter.
  • “Voila des haricots verts!”