Chard And Green Bean Salad With Mustard Seeds
For the Salad:
2 cups French green beans, trimmed
1 1/3 cups fresh (or frozen) green peas
1 1/4 cups snow peas, trimmed
3 cups chard, stems removed, leaves torn
For the Dressing:
3 tablespoons Extra Virgin olive oil
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 garlic clove, minced
1/4 cup red onion, finely chopped
1 teaspoon red chili pepper, seeded and minced
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
pepper, to taste
fresh oregano sprigs, for garnish
For the Vegetables: In a medium saucepan add the green beans and cover with cold water. Place ver high heat and bring to a boil. Blanch the beans for 1 -2 minutes till tender and bright green in color. Drain and rinse under cold water to stop the cooking process. Pat dry and place in a large mixing bowl and set aside.
Using the method above, blanch the peas for 1 minute. Drain, rinse, dry and add to the green beans. Now blanch the snow peas. Drain, rinse, dry and add to the other cooked vegetables. Add the chard leaves to the bowl and set aside.
For the Dressing: In a small saucepan add the olive oil, coriander seeds, mustard seeds and garlic and place over a low flame. Cook for 1 minute until fragrant. Allow mixture to cool slightly. Add the red onion, red chili pepper, lemon zest, salt and pepper to taste. Mix well, taste and adjust the seasoning as needed. Pour the dressing over the salad and gently toss. Place in a large serving bowl, garnish with sprigs of oregano and serve immediately.
Revamp your grandmother’s old Thanksgiving green bean dish with this fresh, tangy, stunning chard and green bean salad, perfect for groups big or small.
salad, green bean salad, green bean side dish
Tuesday, November 19, 2019 - 2:01pm