Nielson Farms Green
Bean Salad with Laura Chenel Goat Cheese Ranch Dressing
Mark Stark of
Willi's Wine Bar, Santa Rosa, and Willi's Seafood, Healdsburg
Laura Chenel Goat Ranch
½ lb. Laura Chenel
Fresh Goat Cheese
½ c Mayonnaise
1 c Buttermilk
1/3 T Garlic, minced
1 T Chives, minced
2 T Scallions, minced
2 T Red Onion, minced
Salt and Black Pepper
Place all ingredients in a mixing bowl and combine with a
stiff whisk until smooth. Store in the refrigerator until ready to use.
BEST MADE THE DAY BEFORE.
Pickled Red Onions
1 small Red Onion
1 c Seasoned Rice
¼ c Grenadine
Peel and julienne the red onion 1/8 inch thick. Place in a
glass bowl and cover with the rice vinegar and grenadine. Weigh down
with a small plate. Let pickle overnight to develop flavor and color.
1½ lb. local French
1 head Frisee Lettuce
½ c Cashews, toasted
½ c assorted Radishes,
thin-sliced right before using
1 bunch Chives, minced
Salt and fresh ground
Clean the green beans
by snapping off the stem end. Bring a large amount of salted water to a
boil. It should be 4 times the volume of the beans. Prepare an ice bath
to “shock” the cooked beans. Cook the beans until only a slight crunch
remains and immediately place the beans in the ice water to stop the
cooking. Remove the beans as soon as they are cooled. Drain well.
Clean the frisee lettuce by trimming off some of the green
top. Cut off the root end and tear into bite-sized pieces.
Place the frisee,
cooked beans, cashews, half of the sliced radishes, and half of the
minced chives in a mixing bowl. Add enough Goat Cheese Ranch Dressing to
coat. Toss and season with salt and freshly-ground black pepper. Place
on a serving platter and top with the drained pickled red onions and the
remainder of the radishes and minced chives.