Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
ELEMENT
12 ounces (340 grams) of haricots vert or your favorite summer pole beans, trimmed
2 romaine hearts, washed and pulled apart
1 large heirloom tomato, cut into 8 wedges OR 16 cherry tomatoes, halved
4 soft-cooked eggs sous vide, halved
2 ounces (57 grams) Manchego cheese, grated
16 of your favorite olives
Madeline’s Sherry Vinaigrette
1/6 cup (39 ml) sherry vinegar
1 purple onion, peeled and minced
1 tablespoon (15 ml) honey
½ cup (118 ml) extra virgin olive oil
Sea salt and freshly ground black pepper to taste
GUIDE
Fill and preheat the BioloMix Sous Vide water heater to 183F/84C.
Place the trimmed vert haricots in a cooking bag, create a single layer, and vacuum seal.
Dip the bags in the oven and cook for 20 minutes.
Meanwhile, make vinegar oil
In a small bowl, pour sherry vinegar over the shallots and let them soak for 15 minutes.
Once well mixed, whisk the honey into the shallot mixture until well blended.
Slowly whisk the olive oil into the mixture.
Season with salt and pepper to taste, set aside.
When the haricots are done cooking, place them in a bowl and top with ¼ cup of sherry vinegar.
On a large serving plate, arrange the romaine hearts, vert haricots, tomatoes, and eggs. Sprinkle cheese and olives on top and drizzle the salad with the remaining sherry vinegar.
