Living in Vancouver makes it pretty easy to drive down to America — the border’s close so it doesn’t feel like a huge production and Seattle is far enough away to feel like you’re taking a mini-vacation. Sometimes Mike and I head down to Seattle for the day just for fun. I love exploring strange cities and discovering new places to eat. Sometimes I’ll luck out and try a dish that will blow me away. The bean salad at Revel did just that.
Revel is an urban-style Korean comfort food joint in the Fremont area of Seattle. I don’t remember how I discovered it, but I was pretty excited when we got there. Everything on the menu sounded delicious, and with hungry eyes, we decided on one dish from each of the many menu sections. When the waitress came to take our order we asked her if we were ordering enough and she assured us that we were ordering way too much.
Her: That’s quite a lot of food…I’ll be surprised if you finish!
Us: We’re really really hungry.
Later, while clearing our plates…
Her: Wow. I didn’t think it was possible!
The waitress may have been impressed by our eating skills, but what really impressed me was the salad. Crisp beans, a variety of seared mushrooms and a creamy roasted sesame vinaigrette made the stand out dish of the night – so much so that I just had to make it at home. Some quick googling and I discovered a sesame vinaigrette on epicurious.com that was bang on. We’ve been eating this salad a lot. You should too!
I am crisp, I am fresh: I AM MUSHROOM BEAN SALAD!
Beans and Mushrooms with Sesame Vinaigrette Recipe adapted from epicurious.com
- 1/2 pound crimini mushrooms
- 1 pound green beans, trimmed
- 4 tablespoons olive oil, divided
- 1 teaspoon sesame oil
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds, toasted
Stem and clean mushrooms. Cut in half. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place mushrooms cut side down. Cook until caramelized on cut side, about 4-5 minutes. Flip and continue to cook mushrooms until tender. Set aside.
Bring a large pot of salted water to a boil. Add the beans at once and cook uncovered until crisp and tender, about 4-5 minutes. Prepare an ice bath in a large bowl. Drain beans in colander and transfer to the ice bath to stop cooking. When beans are cool, drain and let dry.
Crush the sesame seeds in a mortar and pestle. Whisk oils, vinegar, mustard, salt, pepper and crushed sesame seeds. Add the beans and mushrooms and toss to coat. Enjoy!