It may be hard to imagine carrot juice as anything other than a post-workout health drink. That’s why the White Beans with Carrot Vinaigrette at Frederik de Pue’s new restaurant, Table, in Washington D.C., is such a standout. The creamy dressing is made by blending carrot juice with lemon zest, olive and grapeseed oils, plus a surprise addition: a whole hard-boiled egg. The egg is key to the vinaigrette’s lustrous texture, and the carrot juice gives the beans a peachy glow and a subtle, earthy sweetness. De Pue suggests using leftover vinaigrette with other spring vegetables, or to finish a simple green salad.
White Beans with Carrot Vinaigrette
Recipe adapted from Frederik de Pue, Table, Washington, D.C
Yield: 6 servings
Cook Time: 2 hours
1½ cups dried Great Northern white beans (or 3 cups canned, drained and rinsed white beans)
4 cups chicken broth (3 cups, if using canned beans)
5 cloves of garlic--2 peeled and left whole, 3 finely chopped
1 teaspoon finely chopped fresh thyme leaves
1 dried bay leaf
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 medium carrot, chopped into 1-inch pieces
2 tablespoons fresh lemon juice
1 medium shallot, finely chopped
1 large egg
2 cups carrot juice
2 tablespoons lemon zest
1 tablespoon yellow mustard
¼ cup grapeseed or canola oil
¼ cup extra-virgin olive oil
1. Soak the beans: To a large bowl filled with cold water, add the beans and soak overnight or for at least 12 hours. Drain the beans in a colander. (If using canned beans, skip this step and begin with step 2.)
2. Cook the beans: Add the soaked beans to a Dutch oven or large pot. Add the chicken broth, whole garlic cloves, thyme and bay leaf and bring to a boil over high heat. Add the salt and pepper, reduce the heat to medium-low and simmer for 30 minutes. Stir in the carrot and continue to simmer until the beans are tender, about 1 hour. Turn off the heat and use a slotted spoon to remove the carrot pieces, bay leaf and whole garlic cloves. Use a wooden spoon to stir in the chopped garlic, lemon juice and shallot. (If using canned beans: To the large pot, add the canned beans, 3 cups of chicken broth, the whole garlic cloves, thyme, bay leaf, salt, pepper and carrots and bring to a boil over high heat. Reduce the heat to a simmer and cook until the carrot is tender, about 20 minutes. Continue following the recipe as instructed.)
3. While the beans cook, boil the egg: Bring a small saucepan of water to a boil over high heat. Add the egg, reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and place the cooked egg under cold running water to chill. When the egg has cooled for a few minutes, roll the egg on a hard surface to crack the shell and peel.
4. Make the vinaigrette: To a medium saucepan set over medium-low heat, add the carrot juice and simmer until it is reduced by half, about 25 minutes. Transfer the juice to a blender and add the lemon zest, mustard and hard-boiled egg and blend on high speed until smooth, about 30 seconds. With the blender running, slowly drizzle in both the grapeseed and olive oils until the vinaigrette is creamy and emulsified, about 5 minutes. Pour half of the carrot vinaigrette over the beans, stir to combine and serve the beans warm (refrigerate the remaining carrot vinaigrette in an airtight container to use another time).
Please check your inbox to verify your email address.