Crunch Salad!
Serves 6 people
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
15 blue lake green beans
15 sugar snap peas, strings removed
30 yellow wax beans
2 ears really sweet fresh corn
1/4 cup toasted hazelnuts plus another ½ cup for garnish
1/8 cup chianti vinegar
1 TBS dijon or grain mustard
1 TBS honey
1 TBS fresh lemon juice
½ cup cold water
1 ½ cup hazelnut oil
about 5 ice cubes
shaved pecorino to garnish
cherry tomatoes to garnish
salt
Dressing:
In a blender, combine ¼ cup toasted hazelnuts, mustard, honey, lemon, vinegar and water. Blend till a smooth paste forms. Slowly add oil to emulsify, adding ice as you go along to keep the dressing from breaking or overheating. If dressing starts to get too thick before all the oil is added use some water to thin it out. Once all dressing is emulsified, season with salt. It should be thick like an egg yolk.
Salad:
Cut the corn off the cob and place in salad bowl. Get a bowl of ice water ready. Bring a medium pot of water to boil, add some salt, enough to taste like a less salty ocean. Cut beans into bite-sized pieces, keeping the sugar snaps seporate. Blanch the green beans and yellow wax for 1 at a rolling boil and immediately plunge into ice water. Dry beans once cool with paper towels. Mix corn, beans, sugar snaps and leftover hazelnuts into salad bowl and season with good salt. Dress according to how you like, top with cherry tomatoes and shaved pecorino! YUM!
Summer Crunch Salad!
Serves 6 people
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
.
15 blue lake green beans
15 sugar snap peas, strings removed
30 yellow wax beans
2 ears really sweet fresh corn
1/4 cup toasted hazelnuts plus another ½ cup for garnish (we use hazelnuts from Trufflebert Farms)
1/8 cup chianti vinegar
1 TBS dijon or grain mustard
1 TBS honey
1 TBS fresh lemon juice
½ cup cold water
1 ½ cup hazelnut oil
about 5 ice cubes
shaved pecorino to garnish
cherry tomatoes to garnish
salt
.
Dressing:
In a blender, combine ¼ cup toasted hazelnuts, mustard, honey, lemon, vinegar and water. Blend till a smooth paste forms. Slowly add oil to emulsify, adding ice as you go along to keep the dressing from breaking or overheating. If dressing starts to get too thick before all the oil is added use some water to thin it out. Once all dressing is emulsified, season with salt. It should be thick like an egg yolk.
.
Salad:
Cut the corn off the cob and place in salad bowl. Get a bowl of ice water ready. Bring a medium pot of water to boil, add some salt, enough to taste like a less salty ocean. Cut beans into bite-sized pieces, keeping the sugar snaps seporate. Blanch the green beans and yellow wax for 1 at a rolling boil and immediately plunge into ice water. Dry beans once cool with paper towels. Mix corn, beans, sugar snaps and leftover hazelnuts into salad bowl and season with good salt. Dress according to how you like, top with cherry tomatoes and shaved pecorino! YUM!
