Green Bean Salad With Creamy Mushroom Vinaigrette and Crispy Shallots
From chefmeow 15 years agoIngredients
- 12 shallots peeled and sliced thinly into rings shopping list
- 1 cup canola oil plus enough for frying shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup chicken stock shopping list
- 1 tablespoon Dijon mustard shopping list
- 3 tablespoons lemon juice shopping list
- 1 pound fresh haricots green beans trimmed shopping list
- 1/2 pound button mushrooms cleaned and quartered shopping list
- 2 tablespoons olive oil shopping list
How to make it
- 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.
People Who Like This Dish 6
- jenniferbyrdez Kenner, LA
- juels Clayton, NC
- mamalou Attleboro, MA
- alliberries Mansfield, MA
- bizzielizzie Orillia, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 5 people-
WowWeee! That has got to be a winner. What a fresh look at the traditional green bean casserole. Great find!
otterpond in Windermere loved it -
this gets my five!
bizzielizzie in Orillia loved it -
Mmmmm... sounds so good! Thanks for sharing this!
juels in Clayton loved it
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