This is the 3rd post this week in what I guess I am calling my vegetarian vegan series. This is from a guy who grew up on meat and potatoes. UNREAL. This truly is a sign of how far my cooking has come. But what do I call this recipe? Green Bean and Mushroom Salad? Green Bean, Mushroom and Shallot Salad? But what about the tahini dressing? The base of this dish was the green beans. So how about Green Bean Salad with Tahini.
This is the first post in a series of posts I will be making on Michael Solomonov. I was at a family wedding recently, and my father-in-law, walked up said hello and handed me a cookbook from Zahav. Zahav is one of the best restaurants I have ever been too. It is in Philadelphia. It is not fancy. It is just awesome. Michael Solomonov is the owner and chef. This is an Israeli, Middle Eastern restaurant. The food is awesome. Be sure to order plenty of the mezze – appetizers. They are out of this world and you will see some of these recipes over the next few weeks.
This dish is really quite simple. The green beans are heated up in the pan with some oil. Then, the shallots and mushroom are added just enough to take the water out of the mushrooms and to soften the shallots. The one ingredient that I left out on purpose was the lentils. How funny is that? I normally add lentils to various recipes I adapt. The dressing is so simple. The tehini is mixed with some ice water. I also added some lemon juice, and some roasted garlic and butter to round out my dressing. This was my adaption from Michael’s recipe.
The roasted garlic and butter in a skillet. Then, the tahini blended with the garlic butter mixture and some ice water and salt.
The green beans sautéing, and then, the mushrooms and shallots added.
The Green Bean Salad with Tahini plated.
- 1/2 a head of garlic, roasted
- 2 shallots thinly sliced
- 1/2 lemon squeezed
- 1/4 cup olive oil
- 4 cups green beans, trimmed
- 1 1/2 cups quartered button mushrooms
- 1/4 cup canola oil
- 4 garlic cloves, thinly sliced
- kosher salt
- 1/4 cup tehina
- Roast a head of garlic dressed with olive oil in a 400 degree oven for 40 - 50 minutes.
- Combine the chopped shallot with the tehina, lemon, black pepper, garlic butter, and a pinch of salt in a food processor and puree.
- Be careful not to let the tehina overheat — add ice water, 1 tablespoon at a time, if the mixture seizes up.
- Season with more salt if you like. Set the tehina sauce aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the green beans and a pinch of salt and cook, stirring, until the beans start to soften, about 3 minutes.
- Add the sliced shallot and the mushrooms to the skillet and continue cooking until the green beans are tender and lightly browned, about 10 minutes more.
- Add the shallots and mushrooms and cook for 6 - 8 minutes softening the shallots and cooking the water out of the mushrooms.
- Transfer to a bowl with a slotted spoon, discarding any excess oil. Set aside and keep warm.
- To assemble, mix the tehina sauce with the green beans, shallots and mushrooms and spoon the mixture onto a serving platter.
- Top with the tahina dressing.
- Serve and enjoy!