Makes 4 servings
1 pound fresh haricots verts, ends trimmed
1 cup sour cream
2 tablespoons heavy cream 1 teaspoon white truffle oil
1 teaspoon lemon juice
Pinch of salt
Chopped fresh parsley (optional)
1. In a large saucepan of salted boiling water, cook the haricots verts until just crisp-tender (test one after 1 minute). Drain well.
2. Refrigerate haricots verts for 10 to 15 minutes to chill.
3. In a large bowl, combine sour cream, heavy cream, truffle oil, lemon juice, and salt and mix thoroughly.
4. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled. If desired, garnish with parsley.