Chinese Long Bean Salad w Tangerines and Sherry-Mustard Vinaigrette
From peetabear 15 years ago
- 5 minutes to make
- Serves 8
in this recipe if you can not find long beans you can substitute regular green beans... this recipe is from the Culinary Institute of America in Hyde Park NY.... the chef notes that......Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. Read more If the stock or juice is full-flavored, the modified version can be even more flavorful than the original. See less
Ingredients
- Three and one-quarter cups (approximately eight ounces) Chinese long beans shopping list
- Four tangerines shopping list
- One and one-half cups (approximately three ounces) vidalia onion, thinly sliced shopping list
- One-half cup plus two tablespoons (approximately three ounces) sunflower seeds, toasted shopping list
- One-half teaspoon salt shopping list
- One-quarter teaspoon ground black pepper shopping list
- ..................................................................................................................... shopping list
- Sherry-mustard vinaigrette shopping list
- One teaspoon cornstarch shopping list
- One-half cup vegetable stock shopping list
- Three tablespoons olive oil shopping list
- Two tablespoons sherry vinegar shopping list
- Two tablespoons tangerine juice shopping list
- One tablespoon Dijon mustard shopping list
- One tablespoon light brown sugar shopping list
- Two teaspoons minced shallots shopping list
- One teaspoon minced garlic shopping list
- One-half teaspoon salt shopping list
- One-quarter teaspoon ground black pepper shopping list
How to make it
- Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
- Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
- Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
- To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
- Combine remaining vinaigrette ingredients and whisk into thicken stock.
People Who Like This Dish 3
- theiris Garden City, MI
- momo_55grandma Mountianview, AR
- cher3231 Denham Springs, LA
- crabhappychick Pittsburgh, PA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
great salad love it thanks high5
momo_55grandma
in Mountianview loved it
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I grow long beans in the garden every year! Also known as asparagus beans...delicious. Saving this for my bountiful bean harvest!
crabhappychick
in Pittsburgh loved it
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thanks for this one! you're great sharer. Mare
theiris
in Garden City loved it
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