Monday, September 19

asian haricot vert salad

Just threw together a yummy and easy modification of this salad.  Serving this with pork tenderloin, marinated in a Ginger Lime Vinaigrette marinade, seared briefly on high heat on all sides in an ovenproof skillet then baked till 145 degrees. Reducing leftover marinade in the same skillet mixed with some spicy mustard for a sauce.

Asian Dressing to coat 3 to 4 cups steamed fresh green beans
whisk together:
2-3 teaspoons champagne vinegar
2-3 teaspoons olive oil
2-3 teaspoons spicy mustard
a few dashes of pepper and coarse salt
1 teaspoon freshly grated ginger {hello cheap little tiny chunk from Whole Foods!}
1 tablespoon Asian Spice Mix (such as Adams Reserve Asian Spice rub which is a mixture of sesame seeds, garlic, sweet pepper, red pepper and green chili pepper flakes, turmeric and garlic)

good warm and also chilled!

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