Salad of Hericots Verts, Tomato Tartare, and Chive Oil

This is my first successful project out of French Laundry.

At the beginning of the book, Keller discusses the law of diminishing returns.  You take a bite of a dish, and it’s fabulous.  Second bite, still good.  But by the time you are at your 20th bite, the dish may still be every bit as delicious, but you don’t notice anymore.  Diminishing returns.

This is why at French Laundry, there are so many small courses.  So your palate is continuously delighted.

This of course means that the recipes in the French Laundry Cookbook are meant to be served in this fashion.  Not realistic for an every day dinner, but fine to make a special appetizer.  OR I could have quadrupled this and it would have been a legitimate side.

I digress.

Fist step.  Make your tomato confit.  Check.

Next, make Chive Oil.  (puree chives in oil, let it steep, then strain.)

Then make the tartare with the confit, some balsamic, some shallot chopped up.

Cut some beans in one inch segments and boil for a couple minutes and then shock in an ice bath.

These will be mixed with some whipped heavy whipping cream mixed with red wine vinegar.

Take a three inch ring… approx (I used a biscuit cutter) and make a circle around the outside with the chive oil.  Carefully spread the tartare around the bottom.

Remove the ring and heap some of the beans on top.

Top with some endive mixed with a light vinegar and salt and pepper.

Like a fancy hat!

It does have a lot of steps, but nearly everything can be done in advance.

Let me tell you, I could have eaten about eight of these lovely delights.  They were truly tasty.  I’m quite certain the best green bean dish I’ve ever had.  Though I probably won’t be bringing it to Thanksgiving.

This entry was posted in Appetizer, Kitchen Diaries, Salad, Vegetable. Bookmark the permalink.

2 Responses to Salad of Hericots Verts, Tomato Tartare, and Chive Oil

  1. devon says:

    Great photography. That dish looks ridiculously good.

  2. Pingback: Asparagus Coins | Seattle Cooking Club

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