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Maru summer recipe

Posted: July 30, 2009 10:23 p.m.
Updated: July 31, 2009 4:30 a.m.
Now that summer is here, the air at the farmers’ market is fragrant with pungent herbs and the tables are laden with crisp green beans, otherwise known as haricots vert by Francophiles.  Chef Jason Park of Valencia’s Maru Restaurant suggests making the most of them with a warm salad of haricots vert, salami, poached egg and flowering thyme.  This salad is a mélange of several complex, yet delicate flavors.

Warm Salami and Soft Egg Salad with Haricots Vert and Flowering Thyme

Per individual serving:
20 pieces thin, trimmed green beans
12 thin slices salami, spicy    
2T  butter        
1 pinch sea salt
1 pinch white pepper, ground
¼ to ½  Bermuda onion, sliced    
1 egg        
2T water        
7 sprigs, tops only flowering thyme    
1 T olive oil        
½ t garlic, minced    
2t   shallots, minced    
To taste  black pepper, ground        
¼ C  chardonnay    
¼ t  parsley, minced    
1 pinch sea salt

1) Blanch green beans
2) Slice the salami thin. Lay these out on a large white plate to make a ring about 6 inches in diameter
3) Heat up a small fry pan over med high, and melt the butter. When it is melted, place a ring mold in the pan and place the sliced Bermuda onions evenly in the ring mold
4) When the onions are sizzling in the pan, add the egg on top of the onions  
5) Immediately add the water to the pan surrounding the ring mold and cover with a lid
6) When the egg is the consistency of over easy, add the flowering thyme on top of the egg, turn the fire off and return the lid over the pan.
7) In the meantime, heat up another fry pan over high heat and add the olive oil to it. When it is warm, add the garlic and shallots
8) When the garlic starts to turn slightly golden, add the haricots vert and toss through.
9) After a minute, add chardonnay, minced parsley, salt and pepper
10) When the chardonnay is almost dry, turn the fire off and plate the haricots vert on the   plate within the sliced salami ring. The haricots vert should be bright green and crispy, but cooked; like pasta should be al dente, not mushy
11) Remove the lid to the egg, which should be slightly more firm than a typical over easy egg. Using a spatula, place the egg over the haricots vert. Sprinkle the egg with sea salt and white pepper
12) Dribble dressing around the plate

Dressing for 40 servings:
3T     karashi  (Japanese mustard powder)
3T      water            
9 oz    shiro miso (white miso paste)        ½ C    rice wine vinegar    
1/8 t    black pepper, ground            ¼ oz    sriracha (Japanese hot sauce)    
¼ C    sake            
¼ C    mirin (Japanese cooking sake)        1 oz    sugar            
½ c    balsamic vinegar, aged 10 years    

1) Combine the karashi powder with the water in a bowl. Cover tightly, flip upside down, and let sit for 10 minutes.
2) Combine the rest of the ingredients together with the karashi.


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