SALAD OF GREEN BEANS WITH ORANGE-MUSTARD DRESSING
Serves 6 to 8 generously.
Dressing could be blended and beans cooked a day ahead.
Dressing:
6 generous tbsp. coarsely ground dark mustard
1 large clove garlic
2 packed tbsp. fresh basil leaves, or 2 tsp. dry basil
1/2 to 2/3 c. cider vinegar
4 to 5 packed tbsp. brown sugar
3/4 to 1 c. good-tasting extra-virgin olive oil
Salt and freshly ground pepper to taste
Salad:
11/2 lb. green beans
1 large red onion, thinly sliced into rings
Cider vinegar
5 c. mixed salad greens
4 to 5 c. thinly sliced Napa cabbage
3 large navel oranges, peeled of all rind and divided into sections
1/2 loosely packed cup fresh coriander or basil leaves
1/4 cup loosely packed fresh mint leaves
Salt and pepper to taste
Directions
Combine the dressing ingredients in food processor and blend until smooth. Taste and adjust to a tart-sweet balance by adding more sugar or vinegar. Refrigerate until about an hour before dressing salad. Dressing should be at room temperature.
Trim beans of stem ends and steam or boil until tender with a little firmness. Immediately drain in a colander and cool down with cold running water. Can be refrigerated overnight.
Place the sliced onion in a bowl and sprinkle generously with vinegar. Soak about 30 minutes to rid the onion of its heat. Drain before using.
To assemble the salad: Discard any bruised salad greens. On a large platter, arrange the greens in several clusters. Scatter half of the Napa cabbage over the bottom of a plate around the clusters. Top with half the beans, a scattering of half the orange segments and onion rings, and all the mint leaves.
Top with the rest of the cabbage, clusters of the beans tucked here and there, more oranges and onion rings and the coriander leaves. Salad could be covered and refrigerated for several hours at this point. Serve close to room temperature.
Just before serving, stir dressing, then ribbon about half to two-thirds of it over the salad. Pass the rest separately.
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