Haricot Vert,
Orange, and Red Onion Salad
from fishbean
1 1/2 lbs haricots vert* or very small fresh green beans
4 oranges ( use blood oranges if available )
1 large red onion
1 1/4 cups canola oil
1/2 cup balsamic vinegar
1/2 cup grainy mustard
2 TB fresh orange juice
1 TB pure maple syrup
1 TB chopped fresh mint
salt and white pepper to taste
1 large head red-leaf lettuce
1/4 cup chopped, toasted pecans
Wash and trim haricots vert. Place in top half of steamer over boiling water and
steam for 2 minutes or until crisp and tender. Do not overcook.
Remove from steamer and quickly shock under cold running water. When well
chilled, place on a paper towel to drain.
Peel and remove any pith from oranges. Slice crosswise into very thin slices.
Set aside.
Peel and trim onion. Slice crosswise into very thin slices. Set aside.
Combine oil, vinegar, mustard, orange juice, maple syrup, mint, and salt and
pepper in food processor fitted with the metal blade; process for 30 seconds or
until well combined. Taste and adjust the seasonings.
Wash
and dry lettuce and place on a serving plate. Place a circle of alternate slices
of orange and red onion about 1" from the rim with edges slightly overlapping.
Toss haricots vert with half of the dressing and place in the middle of the
platter.
Drizzle remaining dressing over the oranges, red onions, and lettuce leaves.
Sprinkle with pecans and serve immediately.
Serves 6-8
*Haricots vert
(pronounced ah-ree-koh VEHR) are green
beans with a French attitude. Actually, it's the French term for "green string
bean," haricot meaning "bean" and vert meaning "green." Typically
haricots vert are tender baby green beans, around three inches long.
