Ingredients for.680KG
| Qty | Unit | Description |
|---|---|---|
| 0.225 | KG | Chinese long beans |
| 0.085 | KG | Sliced onion |
| 0.085 | KG | Sunflower seeds, toasted |
| 0.0025 | KG | Kosher salt |
| 0.00125 | KG | Ground black pepper |
| 0.005 | KG | Cornstarch |
| 0.12 | LITER | Vegetable stock |
| 0.045 | LITER | Olive oil |
| 0.03 | LITER | Sherry vinegar |
| 0.03 | LITER | Fresh tangerine juice |
| 0.015 | KG | Dijon mustard |
| 0.014 | KG | Light brown sugar |
| 0.01 | KG | Minced shallots |
| 0.005 | KG | Minced garlic |
Method:
- Trim the beans, cut into 4-cm lengths, and cook in boiling water until tender. Drain and cool.
- Trim the peels from the tangerines. Working over a bowl to catch the juices, cut the segments out from between the membranes, removing seeds, if any. Squeeze the juice from the leftover membranes and reserve for the vinaigrette.
- Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with the salt and pepper.
- To make the vinaigrette, combine the cornstarch with 1 tsp/0.005 LIT water to form a slurry. Bring the stock to boil. Add the slurry and stir until the stock has thickened, about 2 minutes. Cool to room temperature. Combine the remaining vinaigrette ingredients and whish into the thickened stock.
- Toss the bean mixture with the vinaigrette. The salad is ready to serve now at room temperature or it may be chilled for up to 24 hours before serving.