Sous Vide Navy Bean & Artichoke Salad with Mint Dressing and Fried Alliums Recipe

For the Beans

Sous Vide Navy Beans

For the Artichokes

Sous Vide Artichokes

For the Mint Dressing

1. Blend all of the ingredients until smooth.

For the Fried Alliums

1. Prepare a fryer at 335°F

2. Fry the garlic slices until almost golden brown. They will carry over a bit. Blot the garlic chips on paper towels and quickly season them with fine salt.

3. Separate the shallot slices by hand into individual rings.

4. Toss the shallot rings in cornstarch, shaking off the excess so that they are finely coated.

5. Fry the shallot rings. They will not take on much color. Pay attention to slight browning around the edges of the ring. If you're using tweezers, you can feel when the shallot is crispy.

6. Blot the shallots on paper towels and quickly season them with fine salt.

To Finish

1. Combine the drained navy beans, artichokes, mint dressing, shallot brunoise and lemon zest. Season with salt and Aleppo pepper to taste.

2. Plate the salad and garnish it with the fried alliums.

3. Garnish with a bit more Aleppo pepper. Enjoy.