Pole Bean Salad
My husband and I went to New York City in July. There were two art exhibits that we wanted to see and one was going to end at the end of July. Not the best time of year because it is so hot and humid. So what possessed us!!!! The Irving Penn, famous photographer, at the Metropolitan Museum was worth the heat and humidity. As young aspiring photographers, Penn was and still is a source of inspiration for us. The other exhibit was the Georgia O’Keefe at the Brooklyn Museum. Equally as beautiful and interesting. Of course being in New York City there is a plethora of restaurants that were desirable to try. The restaurant at the Whitney Museum called, “Untitled” had this wonderful summer salad with grilled white and green pole beans, sliced peaches, pickled ginger, white balsamic vinegar and peach puree on top. A refreshing summer salad to start the evening. Side note, we saw Martha Stewart and family there!!!
The challenge in making this salad was finding the pole beans. Never could locate white pole beans here in Colorado but did locate green pole beans at Whole Foods. Instead of grilling the pole beans we steamed them for a good twelve minutes and then let them marinate in the white balsamic vinegar for about a half hour. We did grill the peaches and I also made peach puree to drizzle on top. And a few sprinkles of pickled ginger on top. Delicious!!
Pole Bean Recipe Serves two
6 green pole beans (steamed for 12 minutes and marinate in white balsamic vinegar 30min)
6 white pole beans (steamed for 12 minutes and marinate in white balsamic vinegar 30min)
1 peach peeled and slice then grilled till markings show
Sprinkle pickled ginger
1 tsp. of black sesame seeds
Additional drizzle of white Balsamic on top of salad
2 peaches peeled and placed in a blender to puree Then drizzle puree on top.
New York evening in July
Irving Penn Exhibit at the Met
Georgia O'Keefe Exhibit at the Brooklyn Art Museum