My sister-in-law Sue Young was keen to share her recipe for this delicious salad, which she learned from a chef at London’s Tate in the early 80s. At the time, we were running gastronomic tours with cooking classes in London, Florence and Venice.
The salad includes several sweet ingredients to add some zest to the mix, including diced sweet pickles, golden raisins, and a honey-spiked vinaigrette.
joan cromwell salad
Yield: 8 servings as a first course, 4 servings as a main course
material
1 pound fresh green beans
vinaigrette
1/4 cup white wine vinegar
1/2 teaspoon salt, some white pepper
1 teaspoon dry grain mustard
1 tablespoon honey
1/2 cup vegetable oil or extra virgin olive oil
Salad ingredients:
1 cup golden raisins
1/2 cup sliced almonds, toasted, see cook’s notes
1/4 cup diced sweet pickles
1 teaspoon chopped lemon zest
1 pound cooked bay shrimp (see cook’s notes)
1 butter lettuce, washed and separated into leaves
Cooking Note: To toast almonds, place them in a single layer on a rimmed baking sheet and roast for 3 to 5 minutes or until lightly browned. nice. I like the sweet taste of small Canadian bay shrimp (90-125 per pound).
direction
1. Trim the beans (the chef referred to them as “top and tail”) and cut them into 2-inch lengths. Fill a large pot or Dutch oven 3/4 full with water. Bring to a boil over high heat. Add beans to boiling water. Cook until barely tender, 5 to 9 minutes, depending on the size of the beans. Drain and refresh with ice water. drain. Wrap it in a clean kitchen towel. Refrigerate until cool or up to 2 days in advance.
2. Combine vinaigrette ingredients in a large bowl. Add remaining ingredients except beans and lettuce. Throw gently. Taste and adjust seasoning as needed. Place a “cup” of lettuce on a plate or platter. Divide the salad into leaves and serve.
Award-winning food writer Kathy Thomas has written three cookbooks, including “The 50 Best Plants on Earth.” Follow her at @CathyThomas Cooks.com.
