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Sea Bean, Porcini, Walnut Salad

Gothamist_6_20_022I've been hearing raves about sea beans for a while.  I blanched the sea beans by placing them in boiling salted water for about 1 minute and then shocked them for another minute in a bowl of ice water. 

After straining and drying, I began to pan roast some fresh porcini mushroom I found at Fairway.  I roasted them on medium heat in butter and a touch of olive oil, salt, pepper for about 4 minutes.   A touch of white wine degalzed the mushrooms.  When tender, I added the sea beans and some chopped raw walnuts.  You may need a squeeze of lime to balance the acidity ,along with some more pepper. Lay low on the salt, as the sea beans have a natural sea taste.  Some shaved Parmiggiano Reggiano here would be a worthy addition, but considering the salt issue, a crumble of goat cheese would be even better.

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» In the Market: Sea Beans from Gothamist
Gothamist has only recently been exposed to the sea bean. What? The haricots verts of the sea? Not really. But they do have a taste of sea salt, which you need to consider while cooking. They are perfect for a light, room temperature salad. To cook the... [Read More]

Comments

I love working with sea beans. I think they are the coolest thing since sliced bread. I always make them with Asian flavors, don't know why. Great idea with the shrooms!

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