Culinary Institute of America
Chinese Long Bean Salad
with Tangerine and Sherry-Mustard Vinaigrette
Yield: 8 servings
• 8
ounces Chinese long beans (green beans may be substituted)
• 4
tangerines
• 3
ounces Vidalia onion, thinly sliced
• 3
ounces sunflower seeds, toasted
• ½
teaspoon salt
• ¼
teaspoon ground black pepper
Sherry-Mustard Vinaigrette
• 1
teaspoon cornstarch
• 4
fluid ounces vegetable stock
• 3
Tablespoons olive oil
• 2
Tablespoons sherry vinegar
• 2
Tablespoons tangerine juice
• 1
Tablespoon Dijon mustard
• 1
Tablespoon light brown sugar
• 2
teaspoons shallots, minced
• 1
teaspoon garlic, minced
• ½
teaspoon salt
• ¼
teaspoon ground black pepper
Trim the beans, cut into 1½-inch lengths, and cook in boiling
water until barely tender. Drain and cool.
Trim the peels from the tangerines. Working over a bowl to catch the
juices, cut the segments away from the membranes. Squeeze the juice
from the leftover membranes and reserve for the vinaigrette.
Combine the beans, tangerine segments, onion, and sunflower seeds. Season
with the salt and pepper.
To make the vinaigrette, combine the cornstarch with a teaspoon of water
to form a slurry. Bring the vegetable stock to a boil. Add the slurry
and stir until the stock thickens. Cool to room temperature.
Combine the remaining vinaigrette ingredients and whisk into the thickened
stock. Toss the bean mixture with the vinaigrette.
