Green Bean Salad With Shallot-Cranberry Vinaigrette
by Molly McCook, Chef, Ellerbe Fine Foods, Fort Worth, Texas
- 1 pound fresh green beans
- ⅓ cup dried cranberries
- 2 tablespoons Champagne vinegar
- 1 tablespoon apple cider vinegar
- 1 large shallot, thinly sliced
- Zest of 1 lemon
- ¾ teaspoon kosher salt
- Pinch of black pepper
- ½ cup extra-virgin olive oil
- ¼ cup toasted pecan halves, slightly broken
- 4 ounces chèvre (soft goat cheese)
Fill a medium-sized pot with salted water and bring to a boil. While the water is heating, pinch the ends off of the green beans and discard. Put ice water in a medium size bowl. Once the water is boiling, drop the trimmed green beans in the water for 1 to 3 minutes, depending on the size, until they are bright green and al dente. Remove from the boiling water and promptly submerge in the ice water to cool. Once the green beans are cooled, remove from the water, pat dry, and store in the refrigerator until time to serve.
Place the dried cranberries and vinegars in a small bowl and let soak for 30 minutes. Once the time has passed, put the cranberries and vinegar in a medium bowl with the shallots, salt, pepper, and lemon zest. Slowly drizzle in the olive oil while continually whisking. Toss the green beans in the dressing to coat. Taste for seasoning. Transfer to a serving dish and top with the pecans and crumbled chèvre.