Green Bean Salad With Apricot Vinaigrette
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Rice VinegarDirections:
1
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes
2
Mix in vinegar and apricots
3
Let stand until apricots soften, about 15 minutes
4
Puree mixture in blender
5
Season to taste with salt and pepper
6
Cool
7
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes
8
Drain
9
Cool in large bowl of ice water
10
Drain again
11
Pat beans dry with paper towels
12
(Can be prepared 1 day ahead
13
Wrap green beans in paper towels
14
Cover vinaigrette and green beans separately and refrigerate
15
) Place beans in large bowl
16
Add 6 tablespoons vinaigrette and toss to coat
17
Season with salt and pepper
18
In another large bowl, toss mixed greens with enough remaining vinaigrette to coat
19
Season to taste with salt and pepper
20
Mound mixed greens in center of 6 plates
21
Surround with papaya slices
22
Arrange beans atop mixed greens
23
Sprinkle with pistachios and ricotta salata
24
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes
25
Mix in vinegar and apricots
26
Let stand until apricots soften, about 15 minutes
27
Puree mixture in blender
28
Season to taste with salt and pepper
29
Cool
30
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes
31
Drain
32
Cool in large bowl of ice water
33
Drain again
34
Pat beans dry with paper towels
35
(Can be prepared 1 day ahead
36
Wrap green beans in paper towels
37
Cover vinaigrette and green beans separately and refrigerate
38
) Place beans in large bowl
39
Add 6 tablespoons vinaigrette and toss to coat
40
Season with salt and pepper
41
In another large bowl, toss mixed greens with enough remaining vinaigrette to coat
42
Season to taste with salt and pepper
43
Mound mixed greens in center of 6 plates
44
Surround with papaya slices
45
Arrange beans atop mixed greens
46
Sprinkle with pistachios and ricotta salata