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Red Grape Haricot Salad with Mustard Dressing (Robert Irvine) Recipe

Red Grape Haricot Salad with Mustard Dressing (Robert Irvine) Recipe

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Red Grape Haricot Salad with Mustard Dressing (Robert Irvine)

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Ingredients:

Serving

1 lb haricots verts ( very thin string beans)
1 medium red onion, finely diced
2 tomatoes , seeds removed and finely diced
1 cup (about 1/4 lb) seedless red grapes
1 lime
1/8 cup chopped fresh rosemary leaves
1 tbsp chopped fresh tarragon leaves
1/8 cup chopped fresh cilantro leaves
4 1/2 tsp stone-ground mustard
1 tbsp rice wine vinegar
1 1/2 tsp chopped fresh ginger
1/4 cup grapeseed oil (or your choice of olive
1 oz water, preferably bottled
sea salt
freshly ground black pepper

Directions:

Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.
Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it. Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.
Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.83 Kcal (678 kJ)
Calories from fat	82.33 Kcal
		% Daily Value*
Total Fat	9.15g	14%
Sodium	66.8mg	3%
Potassium	248.38mg	5%
Total Carbs	19.94g	7%
Sugars	14.43g	58%
Dietary Fiber	2.54g	10%
Protein	1.36g	3%
Vitamin C	10.1mg	17%
Iron	0.3mg	1%
Calcium	28.1mg	3%

Amount Per 100 g
Calories	72.54 Kcal (304 kJ)
Calories from fat	36.91 Kcal
		% Daily Value*
Total Fat	4.1g	14%
Sodium	29.94mg	3%
Potassium	111.33mg	5%
Total Carbs	8.94g	7%
Sugars	6.47g	58%
Dietary Fiber	1.14g	10%
Protein	0.61g	3%
Vitamin C	4.5mg	17%
Iron	0.1mg	1%
Calcium	12.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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