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
Make Pole Bean and Carrot Salad with Carrot-Mustard Vinaigrette from Gramercy Tavern in New York City.
Prep Time
0
minutes
Cook Time
45
minutes
Servings
4
Servings
Total time: 45 minutes
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.