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String Bean and Mushroom Salad

August 31, 2010

Another day means another salad here in Florida.  There can never be too many choices since we eat them quite a lot year round.  This one comes from a special friend from years ago.  Just when you think you have nothing to make and you check the refrigerator and see some ingredients “someone”, “somewhere” helps me remember the first time I had something new at a friend’s house.  I always loved to go to Tommy’s apartment in New York, the place was beautiful and charming and the food was always enticing, aromatic and “smart”.  Eventually he retired from TWA and opened a restaurant in NYC.  The restaurant was beautiful and the menu was delicious.  So many foods that I cook remind me of those special dinners at his home and restaurant.  Italians just know how to make fresh and available food jump off the plate.

String Bean and Mushroom Salad

Ingredients

  • 1 lb. Green Beans (washed and ends removed)
  • 3 T. Unsalted Butter
  • 1 T. Olive Oil
  • 3 Large Shallots (large chop)
  • 2 Cloves Garlic (minced)
  • Kosher Salt
  • Freshly Ground Pepper
  • 1/2 lb. Mushrooms (cleaned and sliced)
  •  Preparation

    Green Beans with Garlic and Shallots

     Ingredients

    • 1 lb. Green Beans (washed and ends removed)
    • 3 T. Unsalted Butter
    • 1 T. Olive Oil
    • 3 Large Shallots (large chop)
    • 2 Cloves Garlic (minced)
    • Kosher Salt
    • Freshly Ground Pepper

      Preparation

    1. Blanche the string beans in a pot of boiling salted water (about 3 minutes)
    2. Drain immediately and immerse in a bowl of ice water
    3. Heat the butter and oil in a saute pan and saute the shallots and garlic on medium for about 5-10 minutes (until lightly browned)
    4. Drain the green beans and add to the shallot and garlic mixture, toss well and heat thoroughly
    5. Put in a bowl and chill (about 2 hours) 

    Mushrooms

    Ingredients and Preparation

    • 1 lb. Mushrooms

    While the green beans are chilling, clean the mushrooms and slice, set aside until ready to prepare salad

    Mustard Vinaigrette

    Ingredients

    • 3 T. Extra Virgin Olive Oil
    • 2 T. Red Wine Vinegar
    • 1 T. Dijon Mustard
    • 1/4 C. Fresh Chives (chopped)
    • Sea Salt
    • Freshly Ground Pepper

    Preparation

    1. Whisk the oil, vinegar, mustard and chives
    2. Salt and Pepper to taste

    Assemble the Salad 

    • When the bean are chilled, arrange on a chilled salad plate
    • Cover with the sliced mushrooms
    • Sprinkle with the chopped red onions
    • Drizzle with the Mustard vinaigrette

    (Serves 4)

    Recipe from Tommy Mannino 

      

      

     

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