Tomato and Haricot Vert Salad

1 tablespoon Mayonnaise
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, mashed with salt
1/2 cup olive oil
salt and black pepper to taste
1 cup fennel, stemmed, sliced paper-thin
1 cup haricot vert, blanched
1 1/2 cups tomatoes, peeled, seeded, julienned
1 teaspoon chives, chopped
1 teaspoon basil, chiffonade

  1. Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.
  2. While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.
  3. Toss salad ingredients with dressing and serve on a chilled plate.

Chef: Enough dressing to lubricate salad, but could use more since it is a light dressing. The chopped hers work and fresh basil on top is nice; beans are cooked beautifully.

Personal/Team: Good flavor, seemed to be too much oil. Another team used less oil and some mayonnaise and powdered mustard to help make the sauce stick to the vegetables better instead of having the oil pool at the bottom of the dish.

Lesson Learned: The flavor combination of the fennel, beans and tomatoes is really nice. Since the fennel is such a strong ingredient, a thin cut is better so it doesn't overpower the other ingredients. Cutting fennel with a mandolin will get a consistent and thin cut more appropriate for this salad.