Pole Bean And Carrot Salad With Carrot-Mustard Vinaigrette Recipe

Ingredients

• Carrot-Mustard Vinaigrette
• 1 cup carrot juice
• 1 egg yolk
• 1 tablespoon white miso
• 6 tablespoons apple cider vinegar
• 2 tablespoons whole-grain mustard
• 1 cup grapeseed oil
• Salt
• Freshly ground pepper
• Juice of half a lemon
• Pole Bean and Carrot Salad
• 3 quarts water
• ¼ cup salt
• 1½ pounds Norwich Meadows Farm green and yellow pole beans, stems removed and beans cut into 1-inch pieces
• 1 shallot, minced
• ½ cup cilantro leaves
• 4 Norwich Meadows Farm carrots
• 1 lemon

Directions

1. Make the carrot-mustard vinaigrette: In a small saucepan, bring the carrot juice to a boil and let cook until it reduces to ½ cup. Remove from the heat and allow to cool.
2. Add egg yolk, miso, vinegar, carrot juice and mustard to a blender. Blend on medium speed until homogenous. Pour oil in a thin stream into blender running at medium speed until vinaigrette comes together. Add salt, pepper and lemon juice.
3. Make the salad: In a large pot, bring the water to a boil. Add salt and the pole beans. Cook until tender, about 5 minutes. Drain the beans and submerge in a bowl of ice water to stop the cooking. Strain and set aside.
4. Toss with the shallot, cilantro leaves and 2 tablespoons of the vinaigrette (or more to taste). Divide the salad equally among 4 serving plates or bowls. Using a vegetable peeler, shave the raw carrots over the salad and finish with a squeeze of lemon juice. Serve immediately. Variation: Add gooseberries and cherry tomatoes to the salad for extra acidity and for an even more vibrant finished dish.