Recipe
Green Bean Salad With Creamy Mushroom Vinaigrette And Crispy Shallots Recipe
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Chefmeow / All my dishes 1 year ago
This is a recipe that was published in today's Dallas Morning News and it caught my eye. Thought it would make a great holiday side dish. Enjoy
Prep:10m Cook:30m Servings:6
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 Chefmeow |
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Fans
Ingredients
- 12 shallots peeled and sliced thinly into rings
- 1 cup canola oil plus enough for frying
- 1/2 teaspoon salt
- 1/2 cup chicken stock
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- 1 pound fresh haricots green beans trimmed
- 1/2 pound button mushrooms cleaned and quartered
- 2 tablespoons olive oil
Directions
- Put shallots and canola oil to a depth of 3” inches in a deep medium pot.
- Heat over medium high heat while stirring constantly.
- As the oil heats up the shallots will gradually start to change color.
- When shallots reach light golden brown spread onto a paper towel and season with salt.
- In a blender place chicken stock, mustard and lemon juice.
- Add a pinch of salt and turn on the blender then slowly add 1 cup canola oil then set aside.
- In large pot of boiling salted water cook beans 4 minutes.
- Remove beans from water and dump into a bowl of ice water to stop the cooking.
- Drain and blot dry with a towel.
- In a large skillet over high heat sauté mushrooms in the olive oil 4 minutes.
- Season with salt to taste.
- In large bowl toss beans and mushrooms with enough vinaigrette to coat then season with salt.
- Serve the salad at room temperature and top with crispy shallots.
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otterpond 1 year ago said:
WowWeee! That has got to be a winner. What a fresh look at the traditional green bean casserole. Great find!
bizzielizzie 1 year ago said:
This gets my five!
juels 1 year ago said:
Mmmmm... sounds so good! Thanks for sharing this!
alliberries 1 year ago said:
SOunds wonderful!!!!
mamalou 1 year ago said:
Yummy!