Braden Family Cookbook

Chuck Braden

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HARICOTS VERTS SALAD

Juice of 1 lemon

1 tablespoon truffle oil

½ 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.