Crisp Green Bean Salad with Carrot Dressing Recipe from Michael Anthony

For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.

On a table full of heavy, rich, meat-and-carb loaded dishes, it’s wonderfully refreshing to have a cool and crisp green bean salad. We love Michael Anthony’s simple carrot dressing, whose stunning orange brightness is balanced with the deep flavors of ginger and garlic.

Crisp Green Bean Salad with Carrot Dressing
Michael Anthony, Gramercy Tavern
Serves 8-10 people
 
2 pounds green beans, picked and trimmed            
2 cups carrot juice           
1 inch fresh ginger root, peeled and smashed           
1 garlic clove           
1 tablespoon olive oil           
2 teaspoons Dijon mustard           
Lemon juice, to taste           
1 carrot, cleaned and trimmed
Salt and pepper, to taste
1 carrot, sliced into thin ribbons with a peeler

1. Heat a large pot of generously-salted water to the boil and cook the beans for 4 minutes.
2. Drain the beans completely and submerge in ice water to stop the cooking process and preserve the bright green color. When the beans are cold, drain them and set aside on a serving plate.
3. In a small saucepan, combine the carrot juice, ginger and garlic. Over medium-high heat, cook until the liquid is reduced to about a ¼ cup.
4. Remove from heat, let cool, and take out the ginger and garlic pieces. When the juice is room temperature, whisk in the olive oil and mustard and finish with a squeeze of lemon juice. Season with salt and pepper, to taste.
5. Drizzle carrot dressing over the green beans and garnish with paper-thin carrot slices on top.

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