September 1, 2015
Garnish Crispy Fried Shallots:
To prepare dressing:
To prepare salad:
Cook haricots verts, uncovered, in a large pot of boiling water until crisp-tender; 4 to 6 minutes 4 Minutes. Drain, refresh under cold water and pat dry.
Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes 2 Minutes. Transfer to a small bowl to cool.
Dredge shallots in flour to lightly coat. Add grape seed oil to the 'walnut' skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.
Combine the beans and parsley in a bowl. Toss with the dressing. Divide lettuce among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and crispy fried shallots and serve. Your future husband will love these veggies!
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)