A not--so-shocking article I found in my email box this a.m.:
http://www.thedailymeal.com/we-may-all-be-vegetarians-40-years
Enjoy your weekend, and the weather, while the seasons change. Here's a neat little recipe that livens up a picnic. I may have posted it before, but there's getting too much of this tangy salad!
3 Tbsp fresh lemon juice
1 super-full Tbsp dijon mustard
freshly ground black pepper
1/4 tsp cayenne pepper
5 Tbsp olive oil
1 1/2 Tbsp yellow mustard seeds (can use brown, if necessary)
3 cloves garlic, peeled and cut into thin slivers
1 1/2 lbs green beans, trimmed
Set a large pot of salted water to boil (should be just slightly saltier than your natural preference).
Put the lemon juice in a small bowl, add the dijon, 1 tsp salt, black pepper and cayenne. Mix and set aside.
Heat the olive oil in a small cast iron frying pan over medium heat. When hot, put in the mustard seeds. As soon as they start to pop (this takes just a few seconds), put in the garlic. Stir until the slivers turn a light brown, take pan off heat, and allow to cool slightly. beat the cooled oil mixture into the lemon juice mixture until you have a creamy dressing.
The pot should now be at a rolling boil. Drop in the beans and boil vigorously for 3-5 minutes, just until crisp-tender. Drain thoroughly. Put beans in a large bowl, beat the dressing again and pour it over beans. Toss to mix. Serve cool or at room temp.
I have found that although you can make both beans and dressing a day ahead, it is best to let the dressing come close to room temp again, and dress the salad just before serving instead of mixing the two way ahead of time; it keeps the beans fresher looking, and avoids greasiness.
Peace, Mari
http://www.thedailymeal.com/we-may-all-be-vegetarians-40-years
Enjoy your weekend, and the weather, while the seasons change. Here's a neat little recipe that livens up a picnic. I may have posted it before, but there's getting too much of this tangy salad!
GREEN BEANS with TWO MUSTARDS from
Madhur Jaffrey's Cookbook, adapted by Mari
Salt
3 Tbsp fresh lemon juice
1 super-full Tbsp dijon mustard
freshly ground black pepper
1/4 tsp cayenne pepper
5 Tbsp olive oil
1 1/2 Tbsp yellow mustard seeds (can use brown, if necessary)
3 cloves garlic, peeled and cut into thin slivers
1 1/2 lbs green beans, trimmed
Set a large pot of salted water to boil (should be just slightly saltier than your natural preference).
Put the lemon juice in a small bowl, add the dijon, 1 tsp salt, black pepper and cayenne. Mix and set aside.
Heat the olive oil in a small cast iron frying pan over medium heat. When hot, put in the mustard seeds. As soon as they start to pop (this takes just a few seconds), put in the garlic. Stir until the slivers turn a light brown, take pan off heat, and allow to cool slightly. beat the cooled oil mixture into the lemon juice mixture until you have a creamy dressing.
The pot should now be at a rolling boil. Drop in the beans and boil vigorously for 3-5 minutes, just until crisp-tender. Drain thoroughly. Put beans in a large bowl, beat the dressing again and pour it over beans. Toss to mix. Serve cool or at room temp.
I have found that although you can make both beans and dressing a day ahead, it is best to let the dressing come close to room temp again, and dress the salad just before serving instead of mixing the two way ahead of time; it keeps the beans fresher looking, and avoids greasiness.
We love this salad, especially with grilled foods. So delicious
and savoury.
Peace, Mari
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