Equipment
Ingredients
Vegetables
- 300 g green beans, ends trimmed
- 200 g belgian endive, root ends trimmed
- 20 g shallot, finely minced
Dijon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml champagne vinegar
- 15 g dijon mustard
- 5 ml maple syrup
- 3 g kosher salt
- 1 g black pepper, freshly ground
Blanching Station
- 2000 ml water
- 30 g kosher salt
- 500 g ice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 136 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 11 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 435 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 323 mg
- Calcium
- 61 mg
- Iron
- 1.3 mg
- Magnesium
- 37 mg
- Phosphorus
- 61 mg
- Zinc
- 0.8 mg
- Vitamin A
- 81 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 122 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 73 mcg
- Water
- 54 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large pot, bring the water and 30 grams of kosher salt to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit. Add the green beans and cook for 3 to 4 minutes until bright green and tender-crisp.
Using a slotted spoon, immediately transfer the green beans to a medium mixing bowl filled with ice and cold water to halt the cooking process. Let them chill for 2 minutes, then drain thoroughly and pat completely dry with a clean towel.
Halve the trimmed Belgian endive heads lengthwise, cut away the dense inner core if desired, and slice the leaves diagonally into bite-sized pieces.
In a large mixing bowl, combine the champagne vinegar, Dijon mustard, maple syrup, minced shallot, remaining 3 grams of kosher salt, and black pepper. Whisk vigorously while slowly drizzling in the extra virgin olive oil until the mixture is fully emulsified and thickened.
Add the completely dried green beans and sliced endive to the large mixing bowl with the vinaigrette. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
Transfer the dressed salad to a serving platter. Serve immediately to prevent the delicate endive leaves from wilting and oxidizing.
Chef's Notes
- Salting the blanching water heavily is crucial; it seasons the green beans from the inside out and helps preserve their vibrant green color by minimizing the breakdown of chlorophyll.
- Ensure the green beans are completely dry after the ice bath before tossing, otherwise the residual water will dilute the vinaigrette and prevent the oil from clinging to the vegetables.
- Belgian endive oxidizes quickly once cut and exposes a brown edge. Prep it just before tossing and serving to maintain its pristine pale yellow and white appearance.
- The inherent bitterness of the endive requires a well-balanced dressing. Do not skip the maple syrup, as it bridges the gap between the sharp mustard and the bitter greens to create harmony on the palate.
Storage
Refrigerator: 1 day — Store undressed components separately for up to 3 days. Dressed salad will wilt quickly and should be consumed immediately.
Troubleshooting
Vinaigrette breaks or separates into distinct layers of oil and vinegar
Cause: Oil was added too quickly, overwhelming the emulsion process
Fix: Place a fresh teaspoon of mustard or warm water in a clean bowl, then slowly whisk the broken dressing into it to re-emulsify
Prevention: Whisk vigorously while pouring the oil in a very slow, thin stream
Dressing tastes watered down and does not cling to the vegetables
Cause: Green beans were not dried sufficiently after the ice bath
Fix: Cannot be fixed once assembled, but tossing well right before serving helps redistribute the dressing
Prevention: Thoroughly pat the blanched green beans dry with paper towels or a clean kitchen towel
Cultural Context
Belgian endive, known as chicory in some parts of the world, is traditionally grown in total darkness to prevent the leaves from turning green and becoming overly bitter. This technique, discovered by accident in Belgium in the 1830s, yields a crisp, pale vegetable that became a staple in Western European winter salads. Pairing it with classic French haricots verts and a sharp Dijon vinaigrette creates a sophisticated dish that cuts through the richness of heavy autumn and Thanksgiving holiday spreads.
