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.



  • 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 


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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