Side

I like to serve these chilled haricots verts with lamb—their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.

If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.