red grape haricot salad

i took m to a new italian restaurant that opened in our hood a few days ago and we shared a fish dish that also included potatoes and very thin green beans. i was excited about the new word i learned from this recipe so i said “look, those are haricots verts.” m responds “yes, in french it directly translates as beans green.” i forgot, m took french in school.

anyhoo, this is a nice crunchy, tangy and sweet salad that would go nicely with leftover steak from this weekend’s mother’s day celebration. enjoy!

Ingredients

For the salad

  • 1 pound haricots verts (very thin string beans)
  • 1 medium red onion, finely diced
  • 2 tomatoes, seeds removed and finely diced
  • 1 cup (about 1/4 pound) seedless red grapes

For the dressing

  • 1 lime, juiced
  • 2 tablespoons chopped fresh rosemary leaves – or –
    1 tablespoon dried rosemary
  • 1 tablespoon chopped fresh tarragon leaves – or –
    1 teaspoon dried tarragon
  • 2 tablespoons chopped fresh parsley leaves
  • 4-1/2 teaspoons stone ground mustard
  • 1 tablespoon rice wine or apple cider vinegar
  • 1-1/2 teaspoons grated fresh ginger
  • 1/4 cup grapeseed, olive or canola oil
  • 1 ounce water, preferably bottled
  • sea salt and ground black pepper

Preparation

Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.

Turn on the blender and through the feed opening, add the rosemary, tarragon, parsley, stone ground mustard, vinegar, and fresh ginger, and blend together until a smooth paste has formed. Add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.

Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don’t mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).

________________________________________________________________________________
original recipe from Dinner Impossible: Red Grape Haricot Salad with Mustard Dressing

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s