We’re turning some fresh ingredients into a delicious dish. Chef Mark Salter, with The Robert Morris Inn, in Oxford, is here to show us how to put together a French Bean Salad. The recipe is below. Enjoy!
French Bean Salad
Serves 4
Ingredients
3 cups French Beans Cut into 2- inch pieces
2 cups mixed mushrooms (Shiitake and Oyster mushrooms)
1 cup water
1 bouguet garni (cheese cloth with 3 sprigs fresh thyme, black peppercorns small bay leaf)
2 tablespoons Apple cider vinegar
2 tablespoons olive oil
1 medium size golden beet cooked
Method of Preparation
Cook the Green beans in lightly salted boiling water until just cooked approximately 2 minutes.
Shock in ice water and drain in a colander.
Rub off the skin from the cooked beet and cut into 2 cm cubes.
In a separate saucepan boil the cup of water. Add the mushrooms and cook for 30 seconds.
Drain and add the apple cider vinegar, olive oil and Bouquet Garni. Leave to marinade.
Sherry Vinaigrette
1 shallot peeled and diced
1 teaspoon Dijon mustard
1 tablespoon honey
2 Tablespoon sherry vinegar
6 Table spoons blended oil (90% vegetable oil 10% olive oil)
¼ cup dried cranberries
¼ cup cashews
Mixed greens to garnish
Method Of Preparation
Whisk the first four ingredients together, then slowly add the oil.
Mix together the cooked green beans with the pickled mushrooms, dried
cranberries, toasted cashews and golden beets. Season with salt and pepper and
the vinaigrette. Garnish with the mixed greens.
