Serves 8-10 people
Ingredients
For the 3 Bean Salad
1 pound Blue Lake Green
Beans
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
Instructions
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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