Roast Lamb, Paris Bistro Bean Salad
It wasn’t the coined name ‘Paris Bistro’ that inspired me so much as the assorted shapes and bright colors of the bean variations seeming to implore me to store the bag for a future preparation.
Shades of small oval pink beans, deeper reds of kidneys, black beans, northern beans, smaller touches of yellow and green lentils surrounding large creamy white limas and speckled varieties resembling tiny birds eggs snugly nested in the spring, all combined into one clear plastic packed Zursun blend.
The beans are pretty and sourced at Zursun in Idaho.
Though their Paris Blend first inspired me in their variety and color, a Paris theme then seemed apropos having some juicy slices of roast lamb remaining from a special dinner. All combined with some fresh baby mixed greens provided a lovely Plat du Jour as a Paris Bistro. Bon Appetit.
You can find the Spiced Peach Blog recipe for dressing the mixed greens here.
Roast Lamb, Paris Bistro Bean Salad
Ingredients
- For Preparing the Beans:
- 12 ounce Zursun Paris Bistro blend beans, picked through for debris, covered in cold water by about six-inches and soaked overnight
- 1 onion, cut in half
- 2 bay leaves
- For Dressing the Beans:
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup olive oil
- juice of 1 squeezed lemon, strained
- 2-3 tablespoons white wine vinegar
- pinch or two of coarse kosher salt and fresh ground pepper
- For Preparing the Paris Blend Bean Salad:
- 2 small shallots, finely chopped
- 1 stalk celery, finely chopped
- 3 tablespoons chopped parsley
- 1 tablespoon coarse kosher salt
- a few grinds of fresh cracked pepper
- For Dressing the Baby Mixed Greens:
- pinch of sugar
- two pinches coarse kosher salt
- few grinds cracked black pepper
- 3 tablespoons red wine vinegar
- 1/8 cup olive oil
- For Assembling the Salad:
- 8 slices leftover lamb (beef chicken or fish may alternatively be used)
- 7-8 cups fresh mixed baby greens
Instructions
- Preparing the Beans: Drains beans from soaking overnight, rinse well. Wash out the soaking pot returning back the rinsed beans. Cover over the beans with cold water around six-inches add in the onion and bay leaves. Heat beans to boiling, reduce heat and simmer for about 45-60 minutes until beans are tender, drain, fish out onion and bay leaves, transfer beans to a long platter, let cool.
- Preparing the Dressing for the Beans. Vigorously whisk together ingredients until well emulsified, season with salt and pepper, check seasoning, adjust to taste
- Preparing the Paris Blend Salad: Stir shallots and celery into the beans, fold through the mustard dressing, check seasoning, adjust to taste, fold through the parsley
- Preparing the Dressing for the Baby Mixed Greens: In a small bowl, whisk ingredients together
- Assembling the Paris Bistro Salad: Toss baby mixed greens with Dressing, assemble evenly between plates. Arrange roast lamb slices just off center then spoon a generous amount of the Bean Salad on top
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