INGREDIENTS:
½ pound haricot vert (filet beans) 1 tablespoon red wine vinegar or sherry vinegar 1 teaspoon finely minced shallot ½ teaspoon finely minced thyme A pinch of kosher salt Fresh ground black pepper to taste 3-4 oz. heavy whipping cream
METHOD:
Top and tail the beans, and cut into 2 inch lengths.
Blanch the beans in a large pot of salted water until just done (3-5 minutes). Drain and dump the beans into ice water to immediately arrest the cooking. When cold, drain and dry, then set aside.
Add the shallot, thyme, and salt and pepper, to the vinegar and allow to macerate 5-10 minutes for flavors to infuse the vinegar.
In a separate, non-reactive bowl, whip the cream until it starts to thicken and the whisk begins to leave a trail in the bottom of the bowl.
Drizzle in the vinegar and seasoning, gently whisking all the while.
When ready to serve, dress the beans with just enough dressing to coat the beans.
Chef’s Notes and Tips:
Make the salad with soft whole butter lettuce leaves and chopped hazelnuts, or with young arugula and a scattering of diced heirloom tomatoes. Mixed sprouts are a nice topper for the beans as well. If you want to make it look fancy, use a 3 or 4 inch ring mold (you can use a tuna can with the top and bottom removed) to form the salad. Tear up lettuce leaves and put them in first, then the beans then some nuts and then sprouts, or go with arugula, beans, tomatoes, sprouts or avocado.
Serves: 4
Source: Chef Andrew E Cohen
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