Make Hudson Hotel's Wax Beans and Apple-Yuzu-Daikon Dressing Pea Shoots, Like Chef Jasper Schneider
Let the fall dishes begin ... gently.
The last of the summer produce is disappearing from farmers' markets just as fall foods come in. But let's not be hasty about it. Chef Jasper Schneider of the Hudson Hotel ushers in the season gently with his Wax Beans and Apple-Yuzu-Daikon Dressing Pea Shoots. He shares the recipe for it here.
"I am excited to add this dish to our fall menu," says Schneider. "It's a fantastic use of fall products with the green beans and getting the first pick of apples. The sweet and sour of the apples mixes well with the yuzu dressing and daikon, giving you a great earthiness for wintertime."
Wax Beans and Apple-Yuzu-Daikon Dressing Pea Shoots by Jasper Schneider of Hudson Hotel
2 cups grated daikon 1 cup grated Granny Smith apples 1/2 cup yuzu juice 2 cups tamari 1 cup grape-seed oil 1/4 mirin 1 tablespoon toasted sesame seeds 1 cup pea shoots 2 pounds yellow wax beans salt, to taste
In a bowl, combine the daikon and apple, then add the yuzu, tamari, mirin, grape-seed oil, and salt, mixing well. Over high heat, bring a pot of salted water to boil, and toss in the beans. Cook for about 3 1/2 minutes, then transfer them to an ice bath, for blanching. Once the beans have cooled, place them in a bowl with pea shoots, and toss with dressing. Plate, and garnish with the toasted sesame seeds.
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