This is a variation of Haricot Vert Salad that has a little more “pop” to it due to the lemon and yogurt in the dressing. Combined with the aromatic dill, this salad has plenty of presence. If you get tomatoes in your box, add some dice tomatoes to the mix, or see suggestions in Chef’s Tips. If you wish, you can substitute potatoes for the filet beans. If you get tomatoes in your box, go ahead and seed one or two (to yield a cup) and cut them into ¼ inch cubes and fold into the salad after everything else has been finished.
INGREDIENTS:
4 cups filet beans (or potatoes)* 1 tablespoon lemon juice 2 tablespoons rice vinegar 1 teaspoon finely minced shallot ½ to 1 tablespoon minced dill A pinch of kosher salt Fresh ground black pepper to taste 9 tablespoons labne or other thick plain yogurt Water if needed to thin dressingMETHOD:
Top and tail the beans, and cut into 2 inch lengths.
Blanch the beans in a large pot of heavily 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 and salt and pepper to the lemon juice and vinegar and allow to macerate 15 minutes for flavors to meld.
Add half the dill to the liquid and stir it in.
In a separate, non-reactive bowl, whip the labne to thin it and break it down a little.
Add half the labne to the lemon juice/vinegar mixture, whisking to incorporate it. Continue adding labne to the dressing base, whisking to incorporate the ingredients. The dressing should be thick enough to coat the beans, but not so thin that it runs off. You might need to add water to thin the dressing. Work in the labne, thinning as needed.
Taste the dressing for balance. If you have the desired texture but the dressing seems insipid, drizzle in a little more vinegar and lemon juice, whisking thoroughly after each addition. When you achieve the right texture and balance of acid to fat, taste for seasoning and add salt and pepper if needed. Add the rest of the dill and whisk to incorporate.
When ready to serve, dress the cold beans with just enough dressing to coat the beans.
Chef’s Notes and Tips:
*The Potato Option: If you wish to make this with potatoes, omit the beans. Trim potatoes so they have straight sides with right angles and parallel sides and cut potatoes into ¼ or ½ inch dice. Proceed as with filet beans for blanching, understanding that the potatoes may take a little longer to cook. They should be just tender without any raw qualities to them, or just a tiny bit as they will finish cooking as you dump them into the ice water bath. Drain them the instance they are cool so they do not absorb any water. Continue with the recipe from there. You will probably need more salt to get the flavor right.
Make the salad with soft whole butter lettuce leaves and pine nuts, or with young spinach 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. Plate lettuce leaves first, then put the mold down and put in beans, then some nuts and then sprouts, or go with spinach, beans, tomatoes, sprouts or avocado.
Serves: 4
Source: Chef Andrew E Cohen
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