Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Place the mustard seeds in boiling water. Simmer 10–12 minutes. Drain in a fine mesh strainer. Rinse under cold water. Allow to drain. Place in a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F or below.
2] Blanch the green and yellow beans separately in boiling salted water. Cook until tender but still firm to the bite. Cool in cold water. Allow to drain. Place in separate covered storage containers and refrigerate until needed. CCP: Refrigerate at 41°F or below.
3] Trim the core end of the frisée. Pull the leaves apart, leaving them in small bunches. Place in covered storage containers and refrigerate until needed. CCP: Refrigerate at 41°F or below.
Prepare à la carte
1] Place 4 ½ oz. each of green and yellow beans and 1 ½ oz. of frisee in a stainless-steel mixing bowl.
2] Drizzle 1 Tbsp. of olive oil over the top of the vegetable mixture. Mix together thoroughly.
3] Season to taste with salt and pepper.
4] Place the beans on a heated char-grill or broiler. Cook until lightly charred and just warmed through.
5] Place the frisée on the grill. Cook until the frisée begins to wilt slightly and the tips of the leaves begin to char.
6] Toss the vegetables together. Place on a warmed serving plate.
7] Sprinkle 1 tsp. of mustard seeds and ¼ oz. of pumpkin seeds over the top of the bean salad mixture.
8] Sprinkle ¼ tsp. of smoked paprika over the salad.
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