Crisp String Beans, Papaya and Fresh Greens Simple Salad

Crisp String Beans, Papaya and Fresh Greens Simple Salad

Soft butter texture of fresh butter lettuce, slight bitterness of swiss chard, crisp brightly coloured young string beans perfectly balanced with the sweetness of papaya, gently dressed with shallot, mustard, white wine vinaigrette. This is one of those dishes where the ingredients are allowed to shine!

The recipe focuses on how to preserve the vibrant colour and the crunch of the string beans. See the recipe for more detail.

So, let’s get cooking!

Yields4 Servings

 1 lb string beans (green, yellow or both), trimmed
 1 bunch of greens of choice (or mixture) *see note
 ½ ripe papaya, diced
 salt and pepper, to taste
For the salad dressing:
 2 tbsp white wine vinegar
 2 tsp water
 ½ cup olive oil
 1 tsp dijon mustard
 ½ shallot, finley minced
 salt and pepper, to taste

1

For the dressing, combine all of the ingredients except oil and mix. Whisk vigorously while slowly drizzling in the oil, continue whisking until the dressing is emulsified into a thick bright yellow dressing. Alternatively, place everything in a jar and shake vigorously.

2

For the beans, bring a large pot of salted water to a boil. Place your beans in the pot, cover and boil for 3 minutes. They should just begin to become tender but retain plenty of crunch and colour in them. Drain the beans and place under cold running water (or ideally a bucket of iced water), for a couple of minutes until cool. This will stop the cooking process and preserve the beans' beautiful bright colours. Transfer to the paper towels (or clean kitchen towel) to dry.

3

Toss your greens with some of the dressing, just enough to gently coat each leaf but not drown it in the dressing (you may not need all of the dressing.) Toss the beans with a teaspoon or so of the dressing. Plate by placing some of the greens and topping them with the beans and papaya chunks. Grind some black pepper over the salad.

Note:
4

For simple dishes such as this one, with so few ingredients, the quality of your ingredients makes or breaks the dish. I used Swiss Chard and an assortment of lettuce straight from the garden. In addition, slight bitterness of Swiss Chard perfectly complimented the sweetness of papaya. If possible, try to use a few different kinds of greens.

Ingredients

 1 lb string beans (green, yellow or both), trimmed
 1 bunch of greens of choice (or mixture) *see note
 ½ ripe papaya, diced
 salt and pepper, to taste
For the salad dressing:
 2 tbsp white wine vinegar
 2 tsp water
 ½ cup olive oil
 1 tsp dijon mustard
 ½ shallot, finley minced
 salt and pepper, to taste

Directions

1

For the dressing, combine all of the ingredients except oil and mix. Whisk vigorously while slowly drizzling in the oil, continue whisking until the dressing is emulsified into a thick bright yellow dressing. Alternatively, place everything in a jar and shake vigorously.

2

For the beans, bring a large pot of salted water to a boil. Place your beans in the pot, cover and boil for 3 minutes. They should just begin to become tender but retain plenty of crunch and colour in them. Drain the beans and place under cold running water (or ideally a bucket of iced water), for a couple of minutes until cool. This will stop the cooking process and preserve the beans' beautiful bright colours. Transfer to the paper towels (or clean kitchen towel) to dry.

3

Toss your greens with some of the dressing, just enough to gently coat each leaf but not drown it in the dressing (you may not need all of the dressing.) Toss the beans with a teaspoon or so of the dressing. Plate by placing some of the greens and topping them with the beans and papaya chunks. Grind some black pepper over the salad.

Note:
4

For simple dishes such as this one, with so few ingredients, the quality of your ingredients makes or breaks the dish. I used Swiss Chard and an assortment of lettuce straight from the garden. In addition, slight bitterness of Swiss Chard perfectly complimented the sweetness of papaya. If possible, try to use a few different kinds of greens.

String Beans and Swiss Chard Salad
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