Haricots Verts Salad and Mushroom Risotto

There is a short time in the market when Haricots Verts are in season. These thin green beans are delicious. We always make Haricots Verts Salad with Prosciutto, Walnuts, and  Mustard  Vinaigrette from The Food of Campanile

By Mark Peel and Nancy Silverton. God we miss the restaurant. It was the seen of many, many memorable dinners. I love mustard based salad dressing and this one has a kick!

We made a Mushroom Risotto to go with the salad. We love the earthiness of this dish and have made it many times. You can get the recipe from our blog of April 21, 2009. Click the date to get the recipe.

Haricots Verts  Salad  with  Prosciutto, Walnuts,  and  Mustard  Vinaigrette

The Food of Campanile

Mark Peel and Nancy Silverton

Serves   4

Little green beans are so very French, especially mixed with walnuts and a Dijon vinaigrette. The prosciutto could be replaced with jambon depays for a truly authentic French experience. This would be a perfect salad to lead into a dinner of roasted chicken, or it could be ideal for lunch with a lightly chilled rose.

1         pound haricots verts

1         cup walnut halves

3         large shallots, peeled, trimmed, and thinly sliced (3 tablespoons)

½         cup Mustard Vinaigrette

Kosher salt

Freshly cracked black pepper 8 to 12 very thin slices prosciutto (4 ounces)

Have  ready

The Mustard

Preheat the oven to 350 degrees.

Trim the haricots verts at the stem end only, retaining the finely pointed tips. In a large stockpot, bring approximately 4 quarts of water to a boil and add 2 tablespoons of kosher salt. Fill a large mixing bowl with ice water.

Blanch the trimmed haricots verts in a fine-mesh, stainless-steel strainer in the boiling water for 8 to-10 minutes. They should be cooked through, but still firm. Remove the strainer of blanched haricots verts from the stockpot and plunge it into the ice water for about 2 minutes; allow it to drain, and pat the beans dry with a clean kitchen towel.

Spread the walnut halves on a baking pan and toast in the oven about 5 minutes, stirring with a spatula halfway through. Take care not to brown the walnuts, as it will produce a bitter flavor. Remove the walnuts from the oven and set aside.

Combine the cooked green beans, toasted walnuts, and the sliced shallots in a large mixing bowl. Add the Mustard Vinaigrette and toss gently but thoroughly. Correct the seasoning to taste with kosher salt and black pepper.

Divide the salad equally among 4 large salad plates. Arrange 2 or 3 slices of prosciutto around the beans and serve immediately.

Mustard Vinaigrette

Yields 1-1/2 cups

This is more forceful than a basic red wine vinaigrette. The mustard and the garlic give it extra vibrancy, and the lemon adds a clean, fruity element that contrasts with the zest of the mustard. At Campanile we use both extra-virgin olive oil and simple vegetable oil, such as almond or safflower oil, to produce a lighter flavor than if we were to use olive oil exclusively. For some reason that has never been fully clear to us, plain vegetable oil emulsifies better than extra-virgin olive oil. Incorporating the vegetable oil before the olive oil will reduce the likelihood that this, and all emulsified vinaigrettes, will separate. Vinaigrettes such as this are better suited to salads made of greens with a hearty structure, such as romaine, or a sharp flavor, such as arugula. Delicate greens, like mache or mesclun, would be overwhelmed by this dressing. The vinaigrette will keep, refrigerated, for up to 2 days.

1         extra-large egg yolk at room temperature

1         large garlic clove, peeled and minced (1 teaspoon)

¼         cup whole grain mustard

Juice from 1 lemon (4 tablespoons)

1/3         cup red wine vinegar

½         cup vegetable oil

½         cup extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

In a medium mixing bowl, whisk together the egg yolk, garlic, mustard, lemon juice, and red wine vinegar. Add the vegetable oil in a slow trickle, whisking continuously until all the oil is incorporated. Repeat the procedure with the olive oil. Correct the seasoning to taste. To taste for the correct seasoning, spoon a little of the dressing over a few greens. Taste the greens and adjust the seasoning as necessary, with kosher salt and black pepper. Refrigerate, covered, and use as needed.