Haricots Verts and Horseradish Salad

Emeril Lagasse's Fancy Sides

GMA Recipes
Difficulty: Easy
Cook Time: min

Serve your guests haricots verts and horseradish salad as a fancy alternative to the regular fare.


  • 6 cups water
  • Salt
  • 2 1/2 pounds fresh haricots verts (or very thin green beans), ends trimmed
  • 2 tablespoons prepared horseradish
  • 2 tablespoons sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup minced red onion
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Worcestershire sauce
  • Freshly ground black pepper and salt (to taste)
  • 1/2 pound sliced bacon, chopped and crisp fried
  • 3 hard-boiled eggs, shelled and chopped
  • 3 tablespoons fresh parsley leaves, finely chopped
  • Cooking Directions

    Put the water in a large saucepan, add salt and bring to a boil over medium-high heat. Add the beans and cook for 2 minutes. Remove them from the water and shock in an ice bath to stop the cooking. Drain and pat dry.

    In a small mixing bowl whisk together the horseradish, sour cream, mayonnaise, onion and garlic, then season with the Worcestershire sauce, salt and pepper. Toss the haricots verts with the horseradish mixture. Season again with salt and pepper. Cover and refrigerate for 8 hours.

    To serve, mound the beans on a serving platter. Sprinkle with the bacon and eggs and parsley.

    Recipe courtesy of Emeril Lagasse, © 2001

    Recipe Summary

    Main Ingredients: haricots verts, horseradish, eggs

    Course: Salad, Side Dish, Vegetable

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