verts

• “For a few minutes, Ivy remained silent, concentrating on migrating her haricots verts, bean by bean, from one side of the plate to the other.”

  Simon & Schuster: Three Stages of Amazement

• “And just today, for lunch, I sprinkled some more on an impromptu roasted chicken, haricots verts, potato and avocado salad, assembled with the leftovers from last night's lazy supper.”

  Seattle Bon Vivant

• “Scuse me, I think the oysters on the half shell, the haricots verts, Tunisian Style couscous and farm raised chicken tajine are ready for the fat boy.”

  Just back from a month in upstate New York

• “They're not the French haricots verts but they are mighty close.”

  Good Places to Eat

• “Combat heatstroke weather with big, crisp salads, including a filling niçoise ($16, with the usual trimmings of tuna, tomatoes, olives, haricots verts, potatoes, anchovies and hard-cooked eggs) and a salad plate ($14) where you choose a combination of three from a list that includes cucumber, roasted beet and carrot-mint.”

  The Wall Street Journal: Staying Crisp in Summer

• “* Haricots verts in France are picked very young and tender and they were all over the street markets when we were there last May which is a very special time for all sorts of fresh produce and such wonders as strawberries in many varieties better than any berries I have ever tasted in North America.”

  Good Places to Eat

• “Lori Eanes for The Wall Street Journal Standout dishes include the Niçoise salad, left, with ahi tuna, baby lettuce, haricots verts, tomatoes, egg, potatoes, niçoise olives, caper dressing and anchovy filets.”

  The Wall Street Journal: Low-Key French Lunch

• “It looks beautiful, as it should, haricot verts and all.”

  Fictionaut: Haricot Verts

• “They could never hold their own next to haricot verts.”

  Fictionaut: Haricot Verts

• “I guess you never had any problem getting your own haricot verts?”

  Fictionaut: Haricot Verts

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