Pole Beans
Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO
Chef Evan Allumbaugh of Che Fico | San Francisco
Adapted by StarChefs | July 2024 | Photo: Andria Lo
INGREDIENTS
Preserved Lemon Dressing:
65 grams Dijon mustard
100 grams preserved lemon
60 grams sliced shallot
100 grams white wine vinegar
375 grams extra virgin olive oil
Pickled Romano Beans:
40 grams romano beans
Distilled white vinegar
Granulated sugar
To Assemble and Serve:
85 grams yellow pole bean
85 grams green pole bean
30 grams toasted hazelnut, chopped
15 grams shallot
5 grams brunoise preserved lemon
10 grams romano bean pickling liquid
Fleur de sel
Ground black pepper
7 grams Pecorino Romano PDO, shaved on large grater
METHOD
For the Preserved Lemon Dressing:
In a blender, combine mustard, lemon, shallot, and vinegar. Slowly stream in olive oil until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.
For the Pickled Romano Beans:
Place romano beans in a nonreactive container. Cover with enough vinegar to submerge and a pinch of salt. Cover and refrigerate.
To Assemble and Serve:
In a pot of salted boiling water, blanch beans, then immediately shock in ice bath. Cut beans on a 2-inch bias and set aside. Remove Pickled Romano Beans from container, reserving 10 grams pickling liquid, and cut on a 2-inch bias. In a mixing bowl, combine pole beans, Pickled Romano Beans, reserved pickling liquid, hazelnuts, shallots, preserved lemon, fleur de sel, and 30 grams Preserved Lemon Dressing. Toss to coat. Transfer mixture to the center of a small scallop bowl. Garnish with black pepper and Pecorino Romano PDO.
