Recipe courtesy of Emeril Lagasse
8 hr 20 min
10 min
8 hr
10 min
10 servings


  • 2 1/2 pounds of fresh haricots verts
  • 1/4 cup prepared horseradish
  • 1/4 cup sour cream
  • 1/2 cup prepared mayonnaise
  • 1/4 cup minced yellow onions
  • 2 teaspoons minced garlic
  • Dash of Worcestershire sauce
  • 3 hard boiled eggs
  • 1/2 pound chopped crispy bacon
  • Salt and black pepper
  • 1 tablespoon finely chopped parsley


Bring a pot of salted water to a boil. Blanch the beans for 2 minutes. Remove the beans from the water and shock in an ice bath. Drain the beans and pat dry. In a mixing bowl, whisk the horseradish, sour cream, mayonnaise, onions, and garlic. Season the mixture with the Worcestershire sauce, salt and pepper. Toss the haricots verts with the horseradish mixture. Season the salad with salt and pepper. Wrap the bowl with plastic wrap and refrigerate overnight. To serve, mound the beans on a platter. Using a knife, chop or slice the hard boil eggs. Sprinkle the eggs and bacon over the salad. Garnish the salad with the parsley.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Steamed Haricots Verts

Recipe courtesy of Emeril Lagasse

Haricots Verts Almondine

Recipe courtesy of Kelsey Nixon

Haricots Verts with Rosemary

Recipe courtesy of Daisy Martinez

Country Sweet Potato, Mushroom and Haricots Verts Salad

Recipe courtesy of Emeril Lagasse

Spicy Marinated Jalapenos, Haricots Verts, Red Pear Tomatoes and Okra

Recipe courtesy of Emeril Lagasse

Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette

Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots

Smoked Trout Salad with Caper and Horseradish Vinaigrette

Recipe courtesy of Debi Mazar and Gabriele Corcos


So Much Pretty Food Here