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Green beans and shallots salad
Craving a bite of some mean green beans? These sweet green beans get elevated with a drizzle of Dijon, a dash of chilli, and a crispy onion garnish - the perfect accompaniment for any occasion!
YIELDS
4
Ingredients
Dressing
- 1 tablespoon dijon mustard
- 2 tablspoons champagne vinegar
- 4 tablespoons olive oil
- Salt and black pepper, to taste
Crispy Shallots
- 1 shallot, peeled and sliced into rings
- 2 tablespoons rice flour
- 1 cup pea shoots
- Vegetable oil, for frying
Salad
- 1 lb green beans, trimmed
- Salt and black pepper, to taste
- 1 piece shallot
- Lemon zest, for garnish
- 2 teaspoons chilli flakes
Directions
Dressing
- Whisk the mustard and vinegar in a bowl and emulsify with olive oil.
- Season with salt and pepper.
Shallots
- On a Dutch oven pot, add oil about 2 inches thick and heat up to 350F.
- Dredge the shallots with the rice flour. Fry in batches until golden brown and crispy.
- Take out the oil and place it on absorbing paper—season with salt.
Salad
- Bring a large pot with salted water to a boil, and cook the green beans in batches until tender.
- Once cooked, drop them in ice water.
- As soon as they are cold, take them out of the water and pat dry them (the longer they sit in water, the more flavours and nutrients they will lose).
- Cut them in half and store them in a bowl.
- Mix the beans with some dressing, raw shallots and lemon zest.
- Adjust the seasoning and place in a large salad bowl.
- Garnish with chilli flakes and crispy shallots. Add the pea shoots on top.
- Serve the extra dressing on the side.
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