String bean "casserole" salad
Discover the delicious harmony of crisp string beans, creamy sauce, and savory spices in this scrumptious casserole salad. Perfect for a flavorful culinary experience.
Ingredients:
- Kosher salt and freshly ground black pepper
- 450g haricots verts, trimmed and cut into thirds
- 1 red bell pepper, seeded and sliced
- 1/2 cup apple cider vinegar
- 60g dried porcini mushrooms
- 3 cloves garlic, smashed
- 8 sprigs fresh thyme
- 1 tablespoon Dijon mustard
- 4 tablespoons mushroom soaking liquid
- 2 tablespoons olive oil
Instructions:
- Prepare a large bowl by filling it with water and adding a couple of handfuls of ice, then set it aside.
- Heat a sizable pot of water until it reaches a rolling boil. Season the water with a generous pinch of salt, and introduce the green beans and bell peppers. Stir to dissolve the salt and cook the veggies until they are vibrant yet still retain some crunch, usually just for a few minutes. Using a colander or slotted spoon, transfer the vegetables to the ice water bath to prevent them from cooking further. Once they have cooled down, lay them on a baking sheet lined with paper towels and gently pat them dry.
- For the mushrooms preparation: In a small pot over medium heat, pour in 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon of salt. Stir to dissolve the salt, cover the pot, and let it simmer on medium heat for 15 minutes. Turn off the heat and allow it to continue resting, covered, for an additional 15 minutes.
- To whip up the vinaigrette: Combine the mustard, 4 tablespoons of the reserved mushroom soaking liquid, and olive oil in a petite bowl. Season with a bit of salt and a couple of grinds of pepper.
- Remove any excess liquid from the mushrooms and place them into a large bowl along with the cooked vegetables and vinaigrette. Toss together and garnish with fried onions before serving.
Summary:
- Calories: 692 kcal
- Fat: 30 g
- Protein: 19 g
- Carbs: 102 g
- Potassium: 2579 mg
- Magnesium: 271 mg