I cheated a bit and did the green beans in the microwave
and ran them under cold tap water (but I did dry them). I didn’t have the
truffle. 😉 Have to try that some time. Don’t put the salad together until just
before serving ’cause it gets ucky. Next time I might try having the walnuts in
big pieces instead of chopped. -jw
1 lb. haricots verts (slim green beans), tipped and
tailed
Kosher salt
2 T sherry vinegar
1/8 t freshly ground white
pepper
3 T toasted walnut oil
1 T olive oil
2 T snipped chives
1 T very finely diced shallot
6 large ripe figs, stemmed and
quartered
20 small basil leaves
2 T coarsely
chopped walnuts
1/4 oz. summer truffle, very thinly sliced (optional)
Bring a large pot of water to a boil and add a large pinch of
salt. Prepare a large water ice bath; set aside.
Drop the beans into the boiling water and cook at a full boil
until they are slightly tender and cooked through, about 6 to 8 minutes. Drain,
plunge
into the ice water to halt the cooking process, drain again, and
spread the beans on a kitchen towel.
Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil,
and olive oil in a large mixing boil. Whisk vigorously. Add the chives, parsley,
and shallot and mix well. Drop the figs, beans, basil leaves, and walnuts into
the bowl, and toss together gently but thoroughly with your hands. Sprinkle the
salad with a pinch of salt and, if desired, garnish with the thinly sliced
summer truffle. Serve immediately.
adapted rom The Basque Kitchen, Gerald Hirigoyen.