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Island Salad with Shallot-Soy Vinaigrette
© William Abranowicz

Island Salad with Shallot-Soy Vinaigrette

  • SERVINGS: 6
  • VEGETARIAN

This Mustique-inspired salad is based on one of Eric Ripert's dishes.

  1. 1/4 medium onion, coarsely chopped
  2. 3 tablespoons balsamic vinegar
  3. 1 large shallot, coarsely chopped
  4. 1 1/2 tablespoons soy sauce
  5. 1 teaspoon finely grated fresh ginger
  6. 3 tablespoons grapeseed or other mild oil
  7. 1 tablespoon finely chopped cilantro
  8. Salt and freshly ground pepper
  9. 1/4 pound haricots verts or thin green beans
  10. 1/2 pound mesclun
  11. 1/2 Hass avocado, thinly sliced
  12. 1/2 mango, peeled and thinly sliced
  13. 1 small red bell pepper, thinly sliced
  14. 1/2 medium cucumber, peeled and thinly sliced
  1. In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree. Add the oil and blend until smooth. Transfer to a small bowl, add the cilantro and season with salt and pepper.
  2. Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes. Drain and rinse under cold water.
  3. In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing. Mound the salad on plates and serve.