From above, a loose frisée wreath holds emerald haricots verts, bronzed Portobello crescents, ruby radish rounds, ivory apple fans, and golden hazelnut-herb confetti under a glossy dressing.

Haricots Verts & Warm Portobello Salad with Hazelnut Persillade

Name: Haricots Verts & Warm Portobello Salad with Hazelnut Persillade
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: French
Ingredients: 10 ounces haricots verts trimmed; 1 (about 4 ounces) large Portobello mushroom cap wiped clean, stem removed, and sliced 1/2-inch thick; 4 cups frisée torn into bite-size pieces; 1 small small crisp apple cored and very thinly sliced; 4 radish thinly sliced; 1/4 cup roasted hazelnuts roughly chopped; 1 small small shallot finely minced; 2 tablespoons flat-leaf parsley finely chopped; 1 tablespoon fresh tarragon finely chopped; 1/2 teaspoon lemon zest finely grated; 1 tablespoon apple cider vinegar; 2 teaspoons Dijon mustard; 1 teaspoon maple syrup; 1 teaspoon fresh thyme leaves; 1 small clove small garlic clove finely grated and divided; 1 1/2 tablespoons extra-virgin olive oil divided; 1 tablespoon walnut oil; 1/2 teaspoon, plus more to taste fine sea salt; to taste black pepper freshly ground

French green beans, warm Portobello, crisp apple, hazelnut persillade.

Category Salad

Prep 20 minutes

Cook 12 minutes

Style French

Technique Roasting

Diet Friendly Vegan

Daily recipe · September 09, 2026

A little about this dish

For the first hint of autumn, this French-inspired salad lets crisp haricots verts lead, with roasted Portobello adding a savory, meaty counterpoint. Tart apple, frisée, radishes, cider-Dijon dressing, and a lemony hazelnut persillade create layered texture and beautiful color.

Ingredients (for 2)

Haricots verts — 10 ounces — trimmed
Large portobello mushroom cap — 1 (about 4 ounces) — wiped clean, stem removed, and sliced 1/2-inch thick
Frisée — 4 cups — torn into bite-size pieces
Small crisp apple — 1 small — cored and very thinly sliced
Radish — 4 — thinly sliced
Roasted hazelnuts — 1/4 cup — roughly chopped
Small shallot — 1 small — finely minced
Flat-leaf parsley — 2 tablespoons — finely chopped
Fresh tarragon — 1 tablespoon — finely chopped
Lemon zest — 1/2 teaspoon — finely grated
Apple cider vinegar — 1 tablespoon
Dijon mustard — 2 teaspoons
Maple syrup — 1 teaspoon
Fresh thyme leaves — 1 teaspoon
Small garlic clove — 1 small clove — finely grated and divided
Extra-virgin olive oil — 1 1/2 tablespoons — divided
Walnut oil — 1 tablespoon
Fine sea salt — 1/2 teaspoon, plus more to taste
Black pepper — to taste — freshly ground

Preparation

Step 1 — 🔥📄

Heat the oven to 425°F and line a rimmed baking sheet with parchment.
Step 2 — 🥬🍄🫒

Toss the haricots verts and Portobello slices with 1 tablespoon olive oil, thyme, half the garlic, a pinch of salt, and black pepper. Spread them in a single layer on the baking sheet.
Step 3 — ⏲️🔥🥗

Roast for 10 to 12 minutes, turning the beans once, until tender-crisp and lightly blistered and the mushroom is browned. Keep warm.
Step 4 — 🥄🍁🥣

Whisk together the vinegar, Dijon, maple syrup, shallot, walnut oil, remaining olive oil, tarragon, remaining garlic, a pinch of salt, and black pepper.
Step 5 — 🌰🌿🍋

Mix the chopped hazelnuts, parsley, and lemon zest in a small bowl.
Step 6 — 🍏🌱🔪

Toss the frisée, apple slices, and radishes with half of the dressing. Divide the mixture between two shallow plates.
Step 7 — 🍽️✨🥗

Tuck the warm haricots verts and Portobello slices through the greens. Drizzle with the remaining dressing, scatter the hazelnut persillade over the top, and serve immediately.

A final fox tip

Persillade is a classic French parsley-and-garlic garnish; hazelnuts give this version extra crunch and a late-season feel. Substitute a ripe pear for the apple, or use olive oil in place of walnut oil. Children can whisk the dressing, trim the beans, and scatter the hazelnut topping.