I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
For the Dressing:
For the Salad:
Note: Walnut oil is available in specialty markets and online. If you want, you can replace it with additional olive oil in this recipe.
Make the Dressing
1. Whisk the shallot, garlic, vinegar, mustard, honey, and lime juice together in a small bowl. Gradually whisk in the olive oil, then the walnut oil. Season the dressing with salt and pepper. You can make this well in advance. Keep it covered in the refrigerator, but bring it back to room temperature and whisk again before dressing the salad.
Make the Salad
2. Cook the green beans in a large pot of boiling salted water until they are just tender, 2 to 3 minutes. Use a slotted spoon or a skimmer to transfer the beans to a colander and immediately rinse with cold water. Cook the wax beans in the same pot of boiling salted water until just tender, 3 to 4 minutes. Transfer them to the colander and immediately rinse with cold water. Drain well.
3. Put the beans and radicchio in a large bowl and toss with the dressing. Transfer the salad to a serving platter. Scatter the tofu, almonds, and tarragon over the salad and use a vegetable peeler to make shavings of the cheese over all.
Excerpted from Marcus Off Duty: The Recipes I Cook At Home © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Marcus Samuelsson is a chef, restaurateur and author. He received the Rising Star Chef Award from the James Beard Foundation in 1999, won "Top Chef Masters Season 2" and served as the guest chef for the first state dinner of the Obama administration. He is the author of several cookbooks and the memoir Yes, Chef, and co-founder of FoodRepublic.com.