During the warm months, I inevitably crave all things COLD. Salads, naturally, fall under this umbrella, but I so often find myself tired of the regular rotation.
Since summer brings an abundance of seasonal goodness, I’m vowing to introduce more new salads to our dinner roster!
Enter this Green Bean Tarragon salad. Inspired by our recent trip to London, this recipe is adapted from Ottolenghi’s stellar Green Bean Salad with Mustard Seeds + Tarragon. This dish works well as a side, but is also hearty enough to star as a main.
WHAT YOU’LL NEED //
- 1 1/4 cups green beans, trimmed
- 1/2 small red onion, finely chopped
- 2 1/4 cups whole peas, trimmed
- 2 teaspoons crushed red pepper
- 1 3/4 cups green peas (fresh or frozen)
- 1 garlic clove, crushed
- 2 teaspoons coriander seeds, roughly crushed with a mortar and pestle
- Grated zest of 1 lemon
- 1 teaspoon mustard seeds
- 2 tablespoons chopped tarragon
- 1 tablespoons olive oil
- 2 tablespoons avocado oil
- Coarse Himalayan Salt
- 1 cup baby greens (anything leafy and flavorful — the spicier, the better)
HOW TO DO IT //
- Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry.
- Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.
- Put the coriander seeds, mustard seeds and avocado oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the olive oil, red onion, red pepper flakes, garlic, lemon zest and tarragon. Mix well and season with salt to taste.
- Just before serving, gently fold your greens, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.