Wednesday, August 3, 2011

French Green Bean Salad

Here's a simple summer salad based on this recipe from Chow: http://www.chow.com/recipes/29682-french-green-bean-salad

The original recipe seemed a bit over seasoned, so this is a milder version.  As a bonus, I eliminated the chopping by using a food processor.

INGREDIENTS
  • 2 tablespoons shallot (from 1/2 of a small shallot)
  • 2 tablespoons white wine vinegar
  • 1 medium garlic clove
  • 1 pound haricots verts
  • 3/4 tablespoon dijon mustard
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tablespoons capers, drained
INSTRUCTIONS
  1. Blend the shallot, vinegar, and garlic in a food processor and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.
  2. When the shallot mixture is ready, add the mustard, capers and measured salt and pepper and blend until combined. Pulsing processor, add the oil in a slow, steady stream. Taste and season with additional salt and pepper as needed; set aside.
  3. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes (4-8 for regular green beans). Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a serving dish.  Serve warm or at room temperature.

No comments:

Post a Comment