Monday, August 22, 2016

Tomato and Haricot Vert Salad



Ingredients: 2 servings

Dressing
  • ½ T. Mayonnaise
  • 1.2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1/2 T. lemon juice
  • 1 garlic clove, mashed with salt
  • ¼ c. olive oil
  • TT salt and black pepper 

Salad
  • ½ c. fennel, stemmed, sliced paper-thin
  • ½ c. haricot vert, blanched
  • ¾ c. tomatoes, peeled, seeded, julienned
  • ½ t. chives, chopped
  • ½ t. basil, chiffonade 

Directions:

1. Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.

2. While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.

3. Toss salad ingredients with dressing and serve on a chilled plate.



Chef Critique

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