Haricot Vert, Edamame, and Purple-Potato Salad
Student Recipe AND Instructor Demo
Yield: 6 to 8 servings as a side dish or 12 buffet style servings
Chef Jae Gruber
1 lb frozen edamame (soybeans), shelled
3 lb small purple potatoes
3 lb haricots verts (thin French green beans)
1/4 cup minced shallot
1 lb frozen edamame (soybeans), shelled
3 lb small purple potatoes
3 lb haricots verts (thin French green beans)
1/4 cup minced shallot
1 T Dijon mustard
2 T cup honey
2 T champagne vinegar
2 T champagne vinegar
3/4 cup chopped fresh mint
2 tsp.T Kosher salt
1 tsp. black pepper
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
1/2 cup canola oil
Have ready a large bowl of ice and cold water. Boil edamame in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water.
Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and parboil at a bare simmer 10 (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when cut.) Drain well. Cut potatoes into bite sized pieces. Toss with 1 Tbsp. olive oil. Transfer to sheet pan and roast in a 400 degree oven for 10 minutes.
While potatoes are cooking, trim haricots verts (trimming the stem side only, not the pointed end) and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer to ice water to cool. Drain well.
Have ready a large bowl of ice and cold water. Boil edamame in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water.
Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and parboil at a bare simmer 10 (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when cut.) Drain well. Cut potatoes into bite sized pieces. Toss with 1 Tbsp. olive oil. Transfer to sheet pan and roast in a 400 degree oven for 10 minutes.
While potatoes are cooking, trim haricots verts (trimming the stem side only, not the pointed end) and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer to ice water to cool. Drain well.
Whisk together shallots, mustard, honey, vinegar, mint, salt and pepper. Slowly drizzle in olive oil, then canola oil while whisking. A food processor may also be used; in this case, drizzle the oil through the top of the food processor.
Just before serving, toss all ingredients together in a large bowl. Salt and pepper to taste.
Click here to download the recipe
