Summer Entertaining 2000: Race Courses


  Three-Bean Salad

The Chef
WYLIE DUFRESNE of 71 Clinton Fresh Food

Servings
Serves six.

Ingredients
12 ounces yellow wax beans
12 ounces haricots verts
4 cups shelled fava beans or peas
4 cups radishes, sliced thin
2 tablespoons snipped chives
Juice and zest of 2 lemons
3 tablespoons olive oil
1 tablespoon Asian sesame oil
3 tablespoons mint chiffonade

Cooking Instructions
Trim the wax beans and haricots verts. Cook each of the 3 kinds of beans separately in boiling, salted water for about 5 minutes, or until just tender. Drain and refresh in ice water. Drain again. Put the beans in a large bowl, and add the radishes and chives. In a small bowl, mix together the lemon juice, oils, and salt and pepper. Pour over vegetables, toss, and serve immediately.

Arrange the bean salad on six plates, and sprinkle mint and lemon zest on top.

 

Recommended Wine
Tasca d'Almerita Regaleali Rosato 1998

Best With
Dufresne's Roasted Poussins.







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit