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Three-Bean Salad
WYLIE DUFRESNE
of
71 Clinton Fresh Food
Serves six.
12 ounces yellow wax beans
12 ounces haricots verts
4 cups shelled fava beans or peas
4 cups radishes, sliced thin
2 tablespoons snipped chives
Juice and zest of 2 lemons
3 tablespoons olive oil
1 tablespoon Asian sesame oil
3 tablespoons mint chiffonade
Trim the wax beans and haricots verts. Cook each of the 3 kinds of beans separately in boiling, salted water for about 5 minutes, or until just tender. Drain and refresh in ice water. Drain again. Put the beans in a large bowl, and add the radishes and chives. In a small bowl, mix together the lemon juice, oils, and salt and pepper. Pour over vegetables, toss, and serve immediately.
Arrange the bean salad on six plates, and sprinkle mint and lemon zest on top.
Tasca d'Almerita Regaleali Rosato 1998
Dufresne's Roasted Poussins.
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