Chinese Long Bean Salad W Tangerines And Sherry-mu... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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in this recipe if you can not find long beans you can substitute regular green beans... this recipe is from the Culinary Institute of America in Hyde Park NY.... the chef notes that......Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. Read more . If the stock or juice is full-flavored, the modified version can be even more flavorful than the original. Ingredients:
three and one-quarter cups (approximately eight ounces) chinese long beans |
four tangerines |
one and one-half cups (approximately three ounces) vidalia onion, thinly sliced |
one-half cup plus two tablespoons (approximately three ounces) sunflower seeds, toasted |
one-half teaspoon salt |
one-quarter teaspoon ground black pepper |
sherry-mustard vinaigrette |
one teaspoon cornstarch |
one-half cup vegetable stock |
three tablespoons olive oil |
two tablespoons sherry vinegar |
two tablespoons tangerine juice |
one tablespoon dijon mustard |
one tablespoon light brown sugar |
two teaspoons minced shallots |
one teaspoon minced garlic |
one-half teaspoon salt |
one-quarter teaspoon ground black pepper |
Directions:
1. Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
2. Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
3. Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
4. To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
5. Combine remaining vinaigrette ingredients and whisk into thicken stock.
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