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Parve
Easy
30 Minutes
Diets 
Are you ever in the mood of a crispy, crunchy salad? If yes, this is just the one for you. The shallots require a bit of prep, but it’s so worth it! The vibrant colors and different textures make this salad unique and spectacular.
1 and 1/2 pounds (680 grams) fresh green beans
2 red peppers, julienned
1 large carrot, shredded
1 tablespoon sesame seeds
3 shallots, sliced into rings
1 and 1/2 cups Glicks Flour
1 tablespoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
3 cups Gefen Canola Oil
1/3 cup Gefen Yellow Mustard
2 tablespoons Manischewitz Honey
1 tablespoon worcestershire sauce such as Tonnelli (make sure to get a fish-free brand if serving the dish with meat)
1/2 teaspoon chili lime spice (I use Rivky Kleiman’s)
Combine dressing ingredients in a small bowl and set aside.
To make the shallots, mix flour and spices in a bowl. Dredge the shallot slices in the mixture.
Heat canola oil in a three-quart pot. When the oil is hot, fry the shallots in batches, being careful not to overcrowd the pot, for two minutes per batch. Remove from the pot with a slotted spoon and allow to cool.
To make the green beans, fill a six-quart pot three-quarters of the way with water. Add one teaspoon salt and bring to a boil. Add green beans and cook for two minutes. Immediately transfer the green beans to a bowl filled with ice water.
When the green beans are cooled, dry them and transfer to a salad bowl. Add the julienned peppers and shredded carrot and drizzle with dressing. Top with crispy shallots and sesame seeds.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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