This is the perfect salad to bring to a summer gathering or picnic, as it pairs easily with whatever may be on the grill: tofu, chicken or prawns. Tender, crunchy haricots verts are tossed in a creamy, nutty tahini dressing that boasts just the right amount of bite from shallot.
Feel free to experiment with whatever citrus you prefer. You can opt for anything from pink-fleshed Cara Cara, a deep-garnet blood orange or the common navel orange. With jade and orange hues that glisten from the platter, everyone will reach for this salad.
- ¼ cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon shallot, finely minced
- ½ teaspoon sea salt
- 1½ pounds haricots verts, trimmed
- 2 oranges
- 2 tablespoons hazelnuts, crushed
In small bowl, whisk together tahini, maple syrup, lemon juice, shallot and sea salt. Add 2–4 tablespoons cold water, whisked in 1 tablespoon intervals, until smooth, thick and pourable.
In large mixing bowl, create ice bath. Fill large saucepan with water and bring to boil. Add haricots verts and cook until al dente, about 2–3 minutes. Drain and plunge into ice bath. Drain again, and pat dry. Set aside.
Trim ½ inch from top and bottom of orange until flesh becomes visible. Place orange on cutting board, flat end down. With sharp knife, trim away peel and pith in sections, following orange’s curve. Working over bowl, hold orange and cut between membranes to remove each segment.
In medium bowl, toss haricot verts with tahini dressing. Transfer to platter, and arrange haricot verts side-by-side in horizontal stack. Spread orange segments across middle of haricot verts in vertical line. Garnish with crushed hazelnuts. Serves 4–6.
Sylvaner or Grüner Veltliner are typical pairings for green, herbaceous vegetables, like haricot verts, yet these racy white wines will also play well with the citrus notes of the dish. Try the Domaine Weinbach Réserve Sylvaner from Alsace or Fischer Rossatz Grüner Veltliner Federspiel from Austria.