Prosciutto-Wrapped Haricots Verts
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.
Ingredients
- 8 oz. (229 g) haricots verts, trimmed
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) extra-virgin olive oil for drizzling
- Kosher salt and freshly ground black pepper
- 2 oz. (57 g) prosciutto, thinly sliced
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 1 oz. (29 g) Parmigiano-Reggiano cheese, shaved
Instructions
Step 1
Set the EGG for direct cooking at 400°F/204°C.
Step 2
In a medium bowl, toss the haricots verts with 2 tablespoons (30 ml) 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.
Step 3
Divide the cooked beans into 6 bundles and wrap each bundle with prosciutto slices.
Step 4
Whisk together the lemon juice, the 1 tablespoon (15 ml) olive oil, and the mustard in a small bowl until emulsified.
Step 5
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.
Step 6
Serves 6.
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