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Green Bean Slaw Recipe
05-21-2012, 02:55 PM
Post: #1
I used a moscato from Trani, Italy here, but feel free to experiment with other sweet white wines. The one I used was about 14% alcohol - just the right amount of boozy for a salad like this. As far as advanced prep goes - you can make the dressing a day or two ahead of time if you like. And you can slice the green beans, and make the croutons a day ahead of time as well. I used a wood-fired oven spelt walnut bread for the croutons here, but use whatever good bread you have on hand.
2 small handfuls (about 1/2 cup) golden raisins
1 cup / 240 ml Moscato / sweet white wine
Dressing:
yolk of one hard-boiled egg
3 tablespoons creme fraiche or heavy cream
1/3 cup / 80ml extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon fine grain sea salt
-------------------------
1/2 a small cabbage, cored and shredded very finely
2 tablespoons white wine vinegar
2 big handfuls green beans or haricot verts, very thinly sliced and cooked in a pot of boiling salted water for 20 seconds, drained (well) immediately, and cooled under cold running water.
A big handful of arugula, roughly chopped
2 handfuls (about 3/4 cup) toasted walnut halves
2 handfuls of torn rustic bread, pan-toasted until golden in a big splash of olive oil
A bit of shaved pecorino cheese


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