Here is a salad inspired by the flavors of Provence and the Mediterranean. If you have the yellow filet beans this will be a colorful salad indeed. A fairly sweet dressing is called for here as a foil to the spinach, olives, and beans.
INGREDIENTS:
3 cups red leaf or red butter lettuce, washed, dried, and torn into bite-sized bits 1 bunch spinach, stems removed, well washed and dried, torn into bite-sized bits 1 pound filet beans, yellow or green, topped and blanched in boiling salted water until crisp-tender, then plunged into ice-water to stop them overcooking, then drained and dried ½ cup oil cured olives, pits removed and quartered lengthwise ¼ cup pine nuts Salt and pepper to taste 1 cup red wine honey vinaigrette (recipe follows), or as needed
METHOD:
Place the beans in a non-reactive bowl and drizzle with a few tablespoons of dressing-just enough to lightly coat the beans. Toss to coat evenly, and season with salt and pepper to taste. (Remember, the olives are salty, so go a little light here.)
Put the lettuce and spinach in a large non-reactive bowl together and toss to mix a little. Drizzle with 1/3rd of the vinaigrette, or just enough to moisten the lettuce. Toss well to combine the greens and coat lightly with dressing.
Place ¼ of the dressed greens on each of four plates. Mound ¼ of the dressed filet beans in the middle of each mound of greens. Scatter one quarter of the olives over each plate, and do the same with the pine nuts. Grind a little pepper over each plate and toss a few grains of salt onto each salad as well. Serve immediately.
Red Wine Honey Vinaigrette
This dressing is good for when you have strong elements in a salad and you want a foil for them, such as spinach salads or salads with beans or green beans like the Provence Inspired salad which has spinach and filet beans. Use a mild honey, and even though it says “honey” in the title, I cut the honey with agave syrup.
INGREDIENTS:
1/3rd cup red wine vinegar ¼ cup honey, or 1/8th cup honey and 1/8th cup agave syrup for a lighter flavor ½ tablespoon Dijon style mustard 1/8th teaspoon minced garlic (optional) 1/8th teaspoon each dried thyme and marjoram Salt and pepper to taste 1 cup olive oil or as needed
METHOD:
Place everything but oil into a blender and blend at high speed for 30 seconds.
Remove the plug in the center of the blender cap, and start the blender at low speed, then move up to high. In a slow stream, drizzle in the oil into the hole in the center of the liquid. Continue drizzling in the oil until all the oil is in or the hole in the center of the “whirlpool” disappears, which ever comes first. Taste the dressing for balance. It might need more salt and pepper, or a little more oil. The dressing should be coat the back of a spoon and should not be too tart.
This dressing will keep about a week, and then the flavor will start to drop off. Store in a jar in the refrigerator until needed.
To make this without a machine;
Pulverize the garlic and put in a large non-reactive bowl. Add the vinegar and the herbs and spices. Allow to step 5 minutes.
Add the mustard and honey, and whisk to incorporate all the ingredients.
Twist a towel into a rope and forma ring with it, then put the dressing bowl into the ring. This will keep the dressing bowl from spinning around and away while you whisk in the oil.
Slowly drizzle in the oil around the edge of the vinegar, whisking vigorously all the while. Do this until all the oil is incorporated or the dressing is emulsified, which ever comes first. Taste for balance and seasoning. When done, store as mentioned above.
Yield: Roughly 1¼ cups
Chef’s Tips:
If you have some Quick Pickled Purplette (or other red onions) on hand, especially if they are very thinly sliced, they would be an excellent accompaniment atop this salad. A toasted piece of hearty bread smeared with a soft cheese, drizzled with extra virgin olive oil would be great alongside, or try a scattering of crumbled goat cheese. If you do not have pine nuts, pistachios or almonds will work here, too. If you don’t feel like plating the salads, just proceed as directed, but put all of each ingredient on a platter or in a bowl.
Serves: 4
Source: Chef Andrew Cohen
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