Seasonal Greens, Peaches & Haricot Vert Salad Recipe

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This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table.

Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need.

Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie.

Passion & Palate can be purchased at any John Howie Restaurant, or online:
http://shinshinchez.com/work/passion-palate-recipes-for-a-generous-table

For more information, visit the Facebook page:
https://www.facebook.com/pages/Passion-and-Palate-Recipes-for-a-Generous-Table/

Servings: 4
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Ingredients

Cost per serving $0.54 view details
  • INGREDIENTS: YIELD: 4 SERVINGS
  • Seasonal Greens or Baby Spinach - 6 cups
  • Sweet & Sour Mustard Dressing - recipe follows - 6 fl. oz’s
  • Haricot Verts – blanched al dente, diagonal sliced in half - ½ cup
  • Red Onion - julienne sliced 1/16” x 1-2” long - ¼ cup
  • Peaches – peeled, sliced 1/8” thick - ¾ cup
  • Candied Almonds – recipe follows - ¼ cup
  • CANDIED ALMONDS INGREDIENTS YIELD: ½ CUP
  • Sugar - granulated - 6 Tbsp.
  • Almonds, sliced – raw - 1/2 cup
  • SWEET-N-SOUR MUSTARD DRESSING INGREDIENTS: YIELD: 1 CUP
  • HDL/Canola Salad Oil - 1/2 cup
  • White Wine Vinegar - 1/4 cup
  • Mustard – whole grain - 1/4 cup
  • Sugar - granulated - 1/4 cup
  • Salt - 1/2 tsp.
  • Coarse Black Pepper - 1/2 tsp.
  • Tabasco - 1/4 tsp.

Directions

  1. CANDIED ALMOND PROCEDURES:
  2. Heat almonds and sugar in a non-stick saute pan over a medium-low heat until the sugar caramelizes and the almonds are toasted (Some charring is o k.).
  3. Transfer candied almonds onto a sheet pan. Gently work almonds with a wood spoon to avoid breaking almonds into tiny pieces. Use pan spray if needed when spreading them out over the surface of the pan. Let cool just enough to handle. Using your fingers, gently separate sliced almonds into tiny clusters. Transfer, label, wrap and store at room temperature for service.
  4. SWEET-N-SOUR SALAD DRESSING PROCEDURE:
  5. In a mixer with a whip attachment, combine and blend all the ingredients except for the oil until the sugar is dissolved. Slowly drizzle in the oil until well mixed. Transfer, label and store refrigerated until needed.
  6. WHEN NEEDED:
  7. In a mixing bowl, gently toss to coat the greens, dressing, haricot verts, peaches, and onions.
  8. Transfer and mound the greens mix onto a chilled salad plate.
  9. Garnish the top of the salad with candied almonds. Serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 4 servings
Calories 73  
Calories from Fat 15 21%
Total Fat 1.74g 2%
Saturated Fat 0.2g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 356mg 15%
Potassium 170mg 5%
Total Carbs 13.86g 4%
Dietary Fiber 1.4g 5%
Sugars 11.26g 8%
Protein 1.13g 2%
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