Island Salad With Shallot-Soy Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Food & Wine. This is so pretty! Ingredients:
1/4 medium onion, coarsely chopped |
3 tablespoons balsamic vinegar |
1 large shallot, coarsely chopped |
1 1/2 tablespoons soy sauce |
1 teaspoon finely grated fresh ginger |
3 tablespoons oil |
1 tablespoon finely chopped cilantro |
salt & freshly ground black pepper |
1/4 lb french haricots vert or 1/4 lb thin green beans |
1/2 lb mesclun |
1/2 hass avocado, thinly sliced |
1/2 mango, peeled and thinly sliced |
1 small red bell pepper, thinly sliced |
1/2 medium cucumber, peeled and thinly sliced |
Directions:
1. In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.
2. Add the oil and blend until smooth. Transfer to a small bowl, add the cilantro and season with salt and pepper.
3. Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.
4. Drain and rinse under cold water.
5. In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing.
6. Mound the salad on plates and serve.
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