Crisp Green Bean and Pecan Salad (Recipe by Biltmore Culinary Academy)
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| Servings |
| 6 |
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Crisp Green Bean and Pecan Salad (Recipe by Biltmore Culinary Academy)
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Ingredients
- 1 shallotsliced thin
- 1cup red or white wine vinegar
- 3cups French green beansstem end trimmed
- 1/2cup pecanschopped
- 1 lemonzested, then juiced
- 3tablespoons extra virgin olive oil
- salt and pepperto taste
Servings:
Instructions
- Marinate the shallots: Place the shallots in a small bowl and pour in the vinegar, making sure to submerge the vegetable. Alternatively, you can place the shallots and vinegar in a sealable plastic bag, expulse the air, and seal the bag. This will ensure the shallot is completely submerged.
- Plate the salad: Place the green beans and the pecans in a large bowl. Pour the vinaigrette over the beans and pecans and toss well. Check for seasoning and adjust if necessary.
- Blanch the green beans: Prepare an ice bath by filling a medium size bowl with ice water. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add the green beans to the boiling water and allow to cook for 1 minute before plunging in the ice bath. When the beans are cool, remove from the water and pat dry. Set aside.
- Garnich and serve: Garnish with a sprinkling of lemon zest over the salad. Serve on a platter.
