Serves 8-10 people


For the 3 Bean Salad

1 pound Blue Lake Green
1 pound Romano Beans
1 pound Yellow Wax Beans

Salt for blanching water

For the Lemon Vinaigrette

The juice of 4 lemons
¼ cup extra virgin olive oil
2 tablespoons cracked black pepper
1 tablespoon salt
1 tablespoon parsley, minced

For the Fried Shallots

8 shallots, peeled and thinly sliced into rounds
Salt, to taste

Special Equipment

Citrus juicer
Large pot for blanching


For the 3 Bean Salad

Keep and cook all beans separately. De-stem each type of bean and separately blanch until al dente in a large pot of boiling water that is as salty as the sea. Have a large pot of ice water handy to shock each batch as they come out of the boiling water. Once blanched and shocked, cut each into 1” pieces and mix together.

For the Lemon Vinaigrette

Combine all ingredients and whisk well right before using.

To the Fried Shallots

Thinly slice the shallots into rings and transfer to a small bowl. Make sure to fluff them up a little as they tend to stick if sitting too long. Fry the shallots in small batches in a sauce pot with no more than 1” of vegetable oil. The oil temp should be around 325°. Transfer to a paper towel lined tray and season immediately with salt.

To Serve

Toss beans and vinaigrette together and adjust seasoning, if necessary. Top with fried shallots right before service.

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