Equipment
Ingredients
Vegetables
- 300 g green beans, ends trimmed
- 200 g belgian endive, root ends trimmed
- 20 g shallot, finely minced
Dijon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml champagne vinegar
- 15 g dijon mustard
- 5 ml maple syrup
- 3 g kosher salt
- 1 g black pepper, freshly ground
Blanching Station
- 2000 ml water
- 30 g kosher salt
- 500 g ice
Nutrition (per serving)
Method
In a large pot, bring the water and 30 grams of kosher salt to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit. Add the green beans and cook for 3 to 4 minutes until bright green and tender-crisp.
Using a slotted spoon, immediately transfer the green beans to a medium mixing bowl filled with ice and cold water to halt the cooking process. Let them chill for 2 minutes, then drain thoroughly and pat completely dry with a clean towel.
Halve the trimmed Belgian endive heads lengthwise, cut away the dense inner core if desired, and slice the leaves diagonally into bite-sized pieces.
In a large mixing bowl, combine the champagne vinegar, Dijon mustard, maple syrup, minced shallot, remaining 3 grams of kosher salt, and black pepper. Whisk vigorously while slowly drizzling in the extra virgin olive oil until the mixture is fully emulsified and thickened.
Add the completely dried green beans and sliced endive to the large mixing bowl with the vinaigrette. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
Transfer the dressed salad to a serving platter. Serve immediately to prevent the delicate endive leaves from wilting and oxidizing.
Chef's Notes
- Salting the blanching water heavily is crucial; it seasons the green beans from the inside out and helps preserve their vibrant green color by minimizing the breakdown of chlorophyll.
- Ensure the green beans are completely dry after the ice bath before tossing, otherwise the residual water will dilute the vinaigrette and prevent the oil from clinging to the vegetables.
- Belgian endive oxidizes quickly once cut and exposes a brown edge. Prep it just before tossing and serving to maintain its pristine pale yellow and white appearance.
- The inherent bitterness of the endive requires a well-balanced dressing. Do not skip the maple syrup, as it bridges the gap between the sharp mustard and the bitter greens to create harmony on the palate.
Storage
Refrigerator: 1 day — Store undressed components separately for up to 3 days. Dressed salad will wilt quickly and should be consumed immediately.
