At London’s Chiltern Firehouse, Portuguese chef Nuno Mendes blends European tradition with American comfort food. In his new book with André Balazs, the chef shares some of the recipes that make the Chiltern Firehouse a landmark of classic cocktails and modern cooking.
This salad is inspired by one of my favorite Japanese snacks—wasabi peas. It captures the same flavors, turning them into a healthy and delicious dish. You will need to stock up on some Japanese pantry ingredients to make the salad, but I can assure you that they are so yummy and addictive that you’ll quickly find yourself using them in the rest of your cooking.
- Blanch the beans in boiling salted water for about 4 minutes, then drain.
- To make the dressing, mix the egg yolk, mustard, and wasabi together in a bowl. Gradually add the oil in a thin stream, whisking constantly (you can make the dressing in a food processor or by hand). Add the soy sauce and lime juice to taste, then season to taste.
- Toss the cooled, blanched beans in the dressing. Garnish with the shallot rings and the furikake seasoning.
Reprinted with permission from Chiltern Firehouse by Nuno Mendes and André Balazs, copyright 2017 by Chiltern Street Hotel Ltd. Published in the United States by Ten Speed Press, an imprint of Penguin Random House LLC.
Nuno Mendes and André Balazs