Pole Bean And Carrot Salad With Carrot-Mustard Vinaigrette Recipe

This recipe was originally published as part of a story in Tasting Table NYC.

Recipe adapted from Michael Anthony, Gramercy Tavern, New York City

Pole Bean And Carrot Salad With Carrot-Mustard Vinaigrette
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Make Pole Bean and Carrot Salad with Carrot-Mustard Vinaigrette from Gramercy Tavern in New York City.
Prep Time
Cook Time
Total time: 45 minutes
  • Carrot-Mustard Vinaigrette
  • 1 cup carrot juice
  • 1 egg yolk
  • 1 tablespoon white miso
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain mustard
  • 1 cup grapeseed oil
  • Salt
  • Freshly ground pepper
  • Juice of half a lemon
  • Pole Bean and Carrot Salad
  • 3 quarts water
  • ¼ cup salt
  • 1½ pounds Norwich Meadows Farm green and yellow pole beans, stems removed and beans cut into 1-inch pieces
  • 1 shallot, minced
  • ½ cup cilantro leaves
  • 4 Norwich Meadows Farm carrots
  • 1 lemon
  1. Make the carrot-mustard vinaigrette: In a small saucepan, bring the carrot juice to a boil and let cook until it reduces to ½ cup. Remove from the heat and allow to cool.
  2. Add egg yolk, miso, vinegar, carrot juice and mustard to a blender. Blend on medium speed until homogenous. Pour oil in a thin stream into blender running at medium speed until vinaigrette comes together. Add salt, pepper and lemon juice.
  3. Make the salad: In a large pot, bring the water to a boil. Add salt and the pole beans. Cook until tender, about 5 minutes. Drain the beans and submerge in a bowl of ice water to stop the cooking. Strain and set aside.
  4. Toss with the shallot, cilantro leaves and 2 tablespoons of the vinaigrette (or more to taste). Divide the salad equally among 4 serving plates or bowls. Using a vegetable peeler, shave the raw carrots over the salad and finish with a squeeze of lemon juice. Serve immediately. Variation: Add gooseberries and cherry tomatoes to the salad for extra acidity and for an even more vibrant finished dish.
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