Haricots verts are smaller and thinner than most American green beans, and they also tend to be a little more tender. These delicate beans can be served at an elegant dinner, either as an appetizer or as a side. If you can’t find haricots verts, American-size green beans are an acceptable substitute.
- 8 ounces haricots verts, trimmed
- 2 tablespoons plus 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 2 ounces prosciutto, thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 ounce Parmigiano-Reggiano cheese, shaved
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
In a medium bowl, toss the haricots verts with 2 tablespoons of the olive oil and season with salt and pepper. Place the haricots verts on a perforated grid, close the lid of the EGG, and grill for 2 to 3 minutes, until slightly soft. Carefully remove the grill pan from the grid and transfer the beans to a work surface.
Divide the cooked beans into 6 bundles and wrap each bundle with prosciutto slices.
Whisk together the lemon juice, the 1 tablespoon olive oil, and the mustard in a small bowl until emulsified.
Place the bundles of haricots verts directly on the grid. Close the lid of the EGG and cook for 1 minute. Transfer the bundles to a platter. Drizzle with a little olive oil and sprinkle with cheese. Serve immediately.
The recipe is incomplete – when do you add the lemon juice, olive oil and mustard mix? At the end? And the cheese?
The lemon juice, olive oil, and mustard mix is added at the end with the cheese and a little extra olive oil.