White bean salad with grilled shiitake, shallots and smoked
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cooked fresh cranberry beans |
| 3 | Shallots; diced small | |
| 1 | teaspoon | Mustard |
| 2 | ounces | Olive oil |
| 8 | larges | Shiitake mushroom caps |
| 4 | ounces | Smoked sturgeon; diced small |
| 1 | Sprig Italian parsley; cleaned, dried, | |
| And chopped fine | ||
| 1 | tablespoon | Sherry vinegar |
Directions
Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny.
Season the shiitake caps and grill them, until tender. Mix ½ of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9378) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Remi Lauvand
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