Tuesday, November 30, 2010

Green Bean, Caramelized Onion & Apple Salad (V)

Cooking skills focus: Knife skills, sauteeing, blanching, balancing flavors

2 T cooking oil
2 yellow onions, sliced thinly
1/2 head garlic, cloves peeled & sliced thickly
salt & pepper TT
½ C water

1 1/2 # green beans, trimmed and cut into 2” pieces

3 carrots, trimmed & cut into half moons ¼” thick
1 head romesco cauliflower (a.k.a. broccoflower), diced ½” on a side
2 Fuji apples, cut into large dice (1/2” on a side)
3 T olive oil
1 lemon, juiced
salt & pepper TT

1. Bring a large pot of salted water to a boil. The water should taste salty like the ocean.
2. Heat a large saute pan over high heat. Add the 2 T cooking oil. Add the onions and saute on high heat for 5 minutes, stirring occasionally. Add the garlic. Drop the heat to low and season with salt and pepper. Cook over low, stirring occasionally for 10 minutes. Add the ½ C water and cook another 10 minutes. The onions and garlic should be dark and gooey. Set them aside.
3. When the water’s boiling, drop the green beans in and get ready to pull them out again after 2 minutes. Spread them on a sheet pan to dry and cool.
4. Combine all remaining ingredients.

No comments:

Post a Comment