Equipment
Ingredients
dressing
- 2 g salt
- 30 ml red wine vinegar
- 2 garlic, finely chopped
- 15 g dijon mustard
- 240 ml olive oil
- 30 g chives, minced
- 1 g black pepper
salad
- 450 g green beans, trimmed
- 438 g cooked fresh corn kernels
- 225 g carrot, peeled and coarsely grated
Nutrition (per serving)
Method
Combine the salt, red wine vinegar, chopped garlic, and Dijon mustard in a small bowl.
Gradually whisk the olive oil into the vinegar mixture until the dressing is fully emulsified.
Stir the minced chives and black pepper into the dressing bowl.
Bring a pot of salted water to a rolling boil at 100°C (212°F).
Add the trimmed green beans to the boiling water and cook for 2 to 3 minutes until just tender.
Drain the green beans using a colander.
Allow the beans to cool completely.
Chop the cooled green beans into bite-sized pieces.
Place the chopped beans, corn kernels, and grated carrots in a large bowl and toss with the dressing.
Taste the salad and add more salt or pepper if necessary.
Chef's Notes
- For the brightest green beans, ensure your blanching water is at a full, rolling boil before adding them. Don't overcrowd the pot, as this can lower the water temperature and lead to uneven cooking.
- Shocking the blanched green beans in an ice bath immediately after cooking will halt the cooking process and preserve their vibrant color and crisp texture.
- The vinaigrette will emulsify best if the ingredients are at room temperature. If your olive oil is very cold, it might be harder to achieve a stable emulsion.
- Taste and adjust the seasoning of the vinaigrette *before* tossing it with the vegetables. It's easier to adjust the dressing on its own than to try and season the entire salad evenly.
- For best results, let the salad sit for at least 15-30 minutes after tossing to allow the flavors to meld. However, avoid letting it sit for too long (more than a couple of hours) as the vegetables can become soggy.
Storage
Refrigerator: 3 days — Flavor improves after several hours of chilling.
