Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine water and salt into a stockpot or kettle over high heat. Bring to a rapid boil.
Cook haricots verts in rapidly boiling salted water until just cooked through and tender, but still slightly al dente. The vegetables will be bright in color. Cook times may vary based on batch size. Taste for proper doneness.
Immediately transfer haricots verts to a large ice bath to shock and stop cooking.
Once cooled, drain haricots verts well until all excess water has been removed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.