valentina
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1 tablespoon dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1 1/2 teaspoons chili paste (i like sambal oelek)
- a few turns of freshly ground black pepper
- 1- pound dragon tongue beans washed, dried & root ends trimmed
- 2 cups loosely packed mixed micro greens, washed and dried
- a few red thai chile peppers for garnish and added
- Carbohydrate 1.6774143834775 g
- Cholesterol 0 mg
- Fat 4.98801083363842 g
- Fiber 0.128385415176566 g
- Protein 0.172585750321501 g
- Saturated Fat 0.677302833352202 g
- Serving Size 1 1 Serving (18g)
- Sodium 43.3232334190728 mg
- Sugar 1.54902896830094 g
- Trans Fat 0.137792833347104 g
- Calories 52 calories
Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it's smooth, set aside.Prepare a large mixing bowl with ice water and set it aside.Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they're about 50% more tender, about 3 minutes.Immediately drain and add the beans to the bowl of ice water -- this will help preserve any bits of purple still remaining. Let them sit in the ice water until they're cold, then drain, dry them, and add them to a large mixing bowl.Toss the beans with the micro greens and the dressing.Wash, dry, and slice the red chile peppers in half for garnish (and added heat) if desired.Serve!
