Braden Family Cookbook

Chuck Braden

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Juice of 1 lemon
1 tablespoon truffle oil
cup virgin olive oil
1 pound haricot verts, blanched and shocked
1 bunch chives cut into batons (1 inch)
Truffle oil to garnish
Salt and Black pepper to taste

In a stainless steel bowl, mix lemon juice, truffle oil and olive oil.  Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives.