Green beans salad Asian style by Eric Bouchenoire
The Executive chef of Atelier Joël Robuchon – Eric Bouchenoire – welcomes you into his Franco-Japanese bar: Boutique Joël Robuchon-Dassaï in Paris. We find him again with a recipe made from a classic French vegetable and its Asian touch.
- 150g green beans
- 1 frisée salad
- 1 tablespoon of sesame cream
- 1 Portobello mushroom
- 4 radishes
- 1 tablespoon of red wine vinegar
- 3 tablespoon olive oil
- Roasted sesame seeds
- 20g of Kombu seaweed
- 20g of sea salt
- Fleur de sel
- Espelette chili pepper
- Turmeric oil
Step 1 – Cooking green beans
- Boil 2 litres of water in a big pan
- The moment it starts boiling, add sea salt, trimmed green beans and Kombu seaweed.
- Cook at strong heat for 7 minutes.
- Meanwhile, get a large bowl containing iced water.
- Once cooked, plunge the green beans in the water to keep its vibrant green colour.
Step 2 – Making of the dressing
- In a bowl, put a pinch of salt, pepper the red wine vinegar and olive oil.
- Toss lightly as it will melt the salt.
- Add the sesame cream and a nice pinch of roasted seeds.
- Whisk and set aside.
Step 3 – Presentation
- In a plate, put the cooked green beans.
- Top with the homemade sesame dressing.
- Cut the mushroom and radishes in sticks.
- Place them nicely on top of the beans and dressing.
- Sprinkle with sesame seeds and colour it up with frisée salad and Espelette pepper.
- Pour a bit of turmeric oil.
The Chef Eric Bouchenoire offered you a simple, easy and healthy recipe. And above all, who fits into the recommendations of Less Saves The Planet and Aquachefs.
Bon appétite !