Wax Bean Salad With Cucumber, Blackberries & Mint

PURE LUXURY: This fresh, light salad gets a sneaky hit of sumptuousness from an aioli dressing. Chef: Joseph Lenn His Restaurant: The Barn at Blackberry Farm, Walland, Tenn. What He's Known For: Creating dishes with poetic simplicity in the Smoky Mountain foothills. Locavorism with Southern charm.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • Salt

  • 1/2

    medium cucumber, peeled and roughly chopped, plus 2 medium cucumbers, thinly sliced crosswise

  • 2

    egg yolks

  • 1/2

    tablespoon lime juice

  • 1/2

    cup olive oil

  • 1

    pound wax beans (yellow, green and/or purple)

  • 1

    cup mint leaves, roughly torn

  • 2

    cups blackberries

Directions

Bring a pot of salted water to a boil. Meanwhile, make cucumber aioli dressing: Place chopped cucumber in a food processor and purée until smooth, about 1 minute. Add yolks, lime juice and a pinch of salt to cucumber purée. With motor running, add oil in a slow, steady stream until sauce is emulsified. Season with salt and store in refrigerator until needed. Add beans to pot and cook until al dente, 2-3 minutes. Transfer beans to an ice water bath to stop cooking. Drain beans and season with salt. In a mixing bowl, toss blanched beans, cucumber slices and mint with enough dressing to lightly coat. Season with salt. Divide salad among four plates and garnish with blackberries. Serve immediately.

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