Two recipes rather than one: first a green bean salad with bocconcini and sundried tomato that can serve as an appetizer or a buffet. Then, a dish of green beans with tomato sauce flavored with fennel, which goes wonderfully beef, because of the tomato, or fish, because of the fennel.
salad borrowed from Jean-François Plante, in his book, tasty, Bistro convinced me we could make absolutely delicious salad with green beans. I made some changes to the vinaigrette, but the spirit of this wonderful recipe is still intact! And HELP me proved, once again, it is possible to cook a dish that comes out of the ordinary in a few minutes and with few ingredients.
To achieve happiness with these two dishes, must be used for beans. These beans can be quite expensive, but if you buy them at Costco , you get a very good quantity, quality and affordable.
Green bean salad with bocconcini and sundried tomato
3-4 servings (You can mutiplier this recipe by 2, 4, etc.).
75 to 90 thin green beans (180 g to 215 g) (if you do not balance, it is time to ask for one for Christmas! ;-)) 3 tbsp
tablespoons of olive oil rather soft, quality
1 / 2 c. teaspoon celery salt
8 petals dried tomatoes in oil (50 g) finely minced (about the length: tautology!)
16 mini bocconcini (90 g)
1 / 4 cup (35 g) height of minced shallots and halved 2 tablespoons
tablespoons finely chopped curly parsley
Vinaigrette 1 tsp tablespoon Dijon mustard (I used Dijon mustard with white wine Maille) 1 tablespoon
tablespoon white wine vinegar
1-2 cloves garlic chopped (s)
a pinch of dried thyme (it's very, very little)
a pinch of dried tarragon (it's still very least, very little)
1 / 4 c. tsp dried oregano
a pinch of sugar 3 tablespoons
tbsp olive oil salt and pepper
pepper, to taste Cook the beans
steam (chef's suggestion Plante). Like well cooked with plenty of water Salt, uncovered: the color is well preserved. Salt, it seems, contributes to preservation. Is desired al dente cooking : it takes 5 to 6 minutes, but we must try and watch. When you consider that cooking is reached, cool beans immediately in very cold water and drain them in Chinese. With a cloth, wipe them briefly and gently mix in a bowl with 3 tablespoons tablespoons of olive oil and celery salt.
Add dried tomatoes, bocconcini balls dried shallots. Mix gently. Reserve the chopped parsley to finish.
Prepare the dressing by mixing in a small bowl, all ingredients except olive oil. Then incorporate it into a thin stream, whisking to get a nice emulsion.
Pour the dressing over the bean salad and toss gently. Garnish with chopped parsley and serve.
Green beans and tomato sauce 2 tablespoons fennel
tablespoon olive oil
1 / 3 cup finely chopped shallots 1 clove garlic
minced
1 1 / 2 cup (350 g) canned tomatoes,
diced 1 / 2 c. teaspoon ground fennel seeds coarsely in a mortar with a pinch of sugar
salt and pepper to taste
450 g fine green beans 1-2 c.
tbsp chopped curly parsley
In a saucepan, heat oil over medium heat. Y cook the shallot for a minute and a half. Add garlic and cook for 30 seconds.
Add tomatoes, fennel seeds, sugar, salt and pepper. Cook uncovered, stirring often, for about 10 minutes or until sauce has thickened and the juice has evaporated.
Meanwhile, cook beans, as described above, in this post. Drain beans and put some tomato sauce on them. If you have the sauce, freeze it and keep it for another use. Please note that beans must not bathe in the sauce. Just before serving, spread a little chopped parsley over the sauce.
Sources: Jean-François Plante, Bistro, Editions de l'Homme, 2008, p. 61 and HELP, vegetables and salads , Culinary Collection, 1991, p. 14.
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