French Bean Salad with Spicy Tomato Jam Vinaigrette April 07 2014
I bet when you saw French beans, you thought those little, skinny green guys? We are talking about American grown, French variety, fat creamy and delicious. This would be an amazing salad with your Easter ham or lamb and a great recipe to have in your pocket for the upcoming summer months.
We start with Rancho Gordo Flageolet beans. The flageolet is a variety of bean that holds it's shape after being cooked so it is great for salads.
Just soak those little white beauties over night in a bowl of cold water. Drain the plumped beans and place in a crock-pot with 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs and a bouquet garni. Cook on low for 4-6 hours or until the beans are cooked through. Drain 2 cups of beans from the cooking broth and set aside to cool.
Once the beans have cooled, make the vinaigrette.
1/4 cup OO MOMMIE's Spicy Tomato Jam
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to season
Combine the beans and vinaigrette and set aside while you prepare the rest of the salad.
You will need:
4 fat radishes
1 handful sugar snap peas
1 bunch watercress
Make matchstick cuts out of the radish by first slicing them into coins and then, thinly slicing the coins.
Next, cut the sugar snap peas into smaller pieces.
The reason you want to chop all the crunchy vegetables is because you want the star of the salad to be the beans, so the other salad components should be about the same size, or smaller than the beans.
Toss the radish and peas with the beans. Pull the watercress leaves off the stems and toss into the bean mix.
Serve on it's own with crusty bread and a slice of cheese or as a side salad to chicken, roast, or ham.
Remember, feel free to use your favorite vegetables in any combination in this salad, such as carrots, celery root, beets, cucumber, English peas, bell peppers, etc... Just don't forget the Spicy Tomato Jam!