(Yields 4 small salads)
1 lb. green beans, washed and trimmed
1½ lbs. assorted washed baby lettuce
1 julienned red bell pepper
1/2 cup citrus-herb vinaigrette, recipe follows
Kosher salt and black pepper
For the citrus-herb vinaigrette:
(Makes 1 cup)
3/4 cup fresh orange juice
1/2 cup fresh grapefruit juice
2 Tbs. fresh lemon juice
2 Tbs. rice wine or champagne vinegar
1/2 tsp. finely grated ginger, preferably grated on a microplane
1½ tsp. finely diced shallot
1½ Tbs. local honey
1 Tbs. finely chopped flat-leaf parsley
1/2 tsp. finely chopped thyme leaves
1/2 tsp. finely chopped basil leaves
Seeds scraped from 1/4 vanilla bean
1 Tbs. Dijon mustard
6 Tbs. canola oil
Kosher salt and white pepper
Bring a large pot of heavily salted water to a boil. Make an ice bath by filling a large bowl with equal parts ice and water. Drop the green beans into the boiling water and cook them for about two to three minutes, or until tender. Drain the green beans. Place them directly into the ice bath to stop the cooking process and leave them there for one minute, or until completely cold. Drain on paper towels.
Combine the green beans, lettuce, bell pepper, and vinaigrette in a large bowl and toss them lightly by hand to coat them in the dressing. Adjust the seasoning with salt and black pepper. Divide the salad among four plates and serve immediately.
Optional additions to the salad: toasted pecans or almonds, crumbled goat cheese, diced avocado, orange segments, or grape tomatoes
For the citrus-herb vinaigrette:
Combine all ingredients except the oil, salt, and pepper in a blender. While blending on low speed, slowly stream in the oil to emulsify the vinaigrette. Season with salt and white pepper to taste. Unused dressing can be refrigerated in a tightly closed container for up to one week. Shake vigorously to re-emulsify before using.
