Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette

Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette

Dish Name : Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette

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:

  1. Trim the beans, cut into 4-cm lengths, and cook in boiling water until tender. Drain and cool.

  2. 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.

  3. Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with the salt and pepper.

  4. 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.

  5. 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.