Green Bean and Mushroom Salad

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The French are so crazy about salads that they manage to include them in most of their menus. A salad can serve as a first course, in which case it is likely to be a composed creation with distinctive garnishes, or it can follow an entree where it is typically a simple affair of mixed greens dressed in vinaigrette, offered as a palate refresher.

A simple yet distinctive salad that I sampled in a small Parisian bistro is a good example of the kind that might open a meal. Haricots verts, those delectable tender French green beans, are cut and blanched, then paired with thinly sliced mushrooms. Both are tossed in a subtly balanced sherry vinaigrette enhanced with some minced shallots.

To serve, a tall mound of the beans and mushrooms is arranged in the center of a plate, then garnished with cherry tomatoes and a sprinkle of parsley. There's nothing fancy about this dish, but the flavors, textures and colors all work so well as an ensemble that the whole is more impressive than the sum of its parts. Cool, light, refreshing and easy, this salad would make a fine opener to a late spring or early summer dinner on this side of the Atlantic.

Green Bean and Mushroom Salad

Serves 4.

2/3 pound haricots verts or tender young green beans

Kosher Salt

4 ounces white mushrooms, cleaned

1 tablespoon sherry vinegar

1/2 teaspoon Dijon mustard

Freshly ground black pepper

3 tablespoons olive oil

2 tablespoons finely chopped shallots

8 cherry or grape tomatoes, halved

4 teaspoons chopped flat leaf parsley

Trim ends from the haricots verts or tender young green beans, and cut the beans on the diagonal into 1 1/2- to 2-inch lengths. You should get about 3 cups. Bring a large saucepan of water to a boil and add the beans and 2 teaspoons salt. Cook until beans are tender, but not too soft, about 5 minutes for haricots verts and 6 to 7 for young green beans.

Put cooked beans in a colander and run under cold water until cool. Drain beans, then pat them dry with a clean kitchen towel, and place in a large bowl. Slice the mushrooms very thinly through the stems and add to the bowl. You should get about 1 1/2 cups. (Beans and mushrooms can be prepared 4 hours ahead. Cover bowl with plastic wrap and refrigerate. Bring to room temperature before continuing.)

In a small bowl, whisk together vinegar, mustard, 1/2 teaspoon kosher salt and several grinds of black pepper. Whisk in olive oil, then stir in the shallots. (Dressing can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using, and whisk well to combine.)

To assemble salads, toss beans and mushrooms with the dressing until coated well. Season with salt and pepper to taste. For an attractive presentation, fill a 1-cup ramekin tightly with salad, then unmold in the center of a salad plate and garnish with some tomato halves and a sprinkle of parsley. Repeat to make 3 more servings. Alternatively, you can simply mound the salad in the center of each salad plate, then garnish with tomatoes and parsley.

 

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Green Bean and Mushroom Salad Recipe

(c) 2010 Betty Rosbottom Recipes