Yellow Wax Bean & Haricot Vert Salad
12 pcs Yellow Wax Beans, trimmed, blanched
12 pcs Haricot Vert, trimmed, blanched (French Green Beans)
2 heads Red Oak Lettuce, trimmed, washed
2 heads Frisee Lettuce, trimmed, washed
4 spears Pickled Asparagus
4 ea Fingerling Potatoes, cooked, peeled, sliced
1 Tbsp Chives, diced
10 pcs Dried Summer Sausage (Chef recommends Paulina Market Summer Sausage Chips)
1 Tbsp Whole Grain Mustard Vinaigrette
tt (to taste) Salt & Pepper
Mustard Vinaigrette
1 tsp Dijon Mustard
1 whole Egg Yolk
¼ cup White Wine Vinegar
¾ cup Grape seed Oil
1 Tbsp Fresh Lemon Juice
tt (to taste) Salt & Pepper
Yellow Wax Bean & Haricot Vert Salad
For the salad, add all the ingredients to a mixing bowl and toss to combine.
Mustard Vinaigrette
For the mustard vinaigrette, add Dijon mustard, egg yolk, white wine vinegar and whisk to combine. Slowly add grape seed oil in a steady stream whisking to form an emulsion. Finish with fresh lemon juice and season with salt and fresh ground black pepper. Toss with salad ingredients in the mixing bowl and then arrange on serving platter.
Note: Chef Thomas recommends purchasing as many of the products as possible at a local farmers market. If the farmers market does not have the specific product available, most food stores carry all of the necessary ingredients.
