Ingredients
For the Salad
- 2 cassava tubers approx. 400g in weight
- 200 g green beans
- 24 cherry tomatoes
- 1 bunch spring onions
- 10 g chives chopped
For the Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp orange juice
- 1 tbsp balsamic vinegar
- 1 garlic crushed
- 5 g thyme fresh and chopped
- 1 tbsp honey
- 0.5 tbsp mustard
- salt to taste
- pepper to taste
Units:
Instructions
- Peel and chop the cassava julienne-style. Add the julienned cassava to a pan. Fill the pan with water to completely cover the cassava. Season with some salt and bring to a boil. Reduce the heat to medium and cook till the cassava is soft. This should take approximately 30 minutes.
- Using a dash of oil, fry the crushed garlic and thyme for about 2 – 3 minutes until the aroma is released.
- In a glass bowl, combine the olive oil, balsamic vinegar, orange juice, honey, mustard, salt and pepper. Add the garlic and thyme mix to the bowl and whisk until all the ingredients are thoroughly combined and emulsified. Set your vinaigrette aside at room temperature until ready to serve.
- When the cassava is almost done, snap the ends of your green beans and blanch.
- To serve, combine the cassava, green beans, cherry tomatoes, chives and spring onions. Pour over the vinaigrette dressing and enjoy.
Recipe Notes
How to Blanch Green Beans
Salt a large pot of water, and bring to a rolling boil.
At the same time, prepare an ice bath. You will need this to shock your beans and stop them from continuing to cook, when you bring them out of the boiling water bath.
Place your beans in the boiling water and allow it to sit for 2 - 3 minutes. Then remove the beans and drop them in the ice water bath. Allow the beans to remain in the ice bath for 3 minutes or until the beans have fully cooled down.
Remove them from the ice bath and dry them. Set the beans aside for use.