20 hours ago
Monday, September 23, 2013
If you are still lucky enough to get your hands on some fresh green beans and local tomatoes, then make this salad.
What makes this salad different from the other boring bean salads is the roasted red onions and the delicious mustard dressing w/ creme fraiche.
We ate this at room temperature as a side to roast chicken, then the next day, even better for my lunch out of the fridge.
The recipe calls for plum tomatoes, but my little Sweet 100's are still hanging on, so I used them instead.
I did not measure, I made enough for 4 people.
Mr. Wilkinson's Different Bean Salad (adapted from the lovely book Mr. Wilkinson's Vegetables):
1 lb. of green beans, trimmed
1/2 lb. of yellow wax beans, trimmed
1 can of cannelini beans, drained and rinsed
1 small red onion (I used my garden grown)
3 small plum (Roma) tomatoes, seeded and sliced into slivers (I used sliced cherry tomatoes)
sea salt & black pepper
handful of small basil leaves, sliced
1 tbsp of Dijon mustard
2 tbsp of creme fraiche or sour cream
3 tbsp olive oil
sea salt & pepper
Wrap the red onion with skin still on, in foil.
Roast for 20 minutes at 400F. Let cool while you are preparing the salad.
Boil the beans in salted water for 4 minutes (that's my number for green beans).
Rinse under cold water to stop the cooking process.
Add to a big bowl with the drained white beans and tomatoes.
Make the dressing and set aside.
By now, the onion should be cool enough to handle.
Discard the onion skin, it should slip off easily.
Slice the roasted onion into slivers and add to the salad.
Spoon some of the mustard dressing over the salad and toss.
Season to taste w/ sea salt and pepper.
Garnish with fresh basil leaves.