Smashed Green Bean Salad With Crispy Shallots Food

GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS

Steps:

• Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
• Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
• Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
• Heat 1 inch of oil to 350 degrees F in a high-sided pan.
• In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
• To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.

SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS

Steps:

• Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
• Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
• Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

ROASTED GREEN BEANS WITH CRISPY SHALLOTS

Steps:

• Preheat oven to 375°F.
• Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
• Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.

COLD GREEN BEAN SALAD

Steps:

• Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
• In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
• In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.