Green Bean Salad with Mustard Seeds and Tarragon

IMG_0762 Are your eyes also stuck on the the brightness and beauty of this salad? I didn't even enhance the color while editing my photography. . .This is authentic cooking, and I think you are going to love this salad to serve during any season.

You must get this cookbook, first of all. The pages are absolutely beautiful and literally urge you to get off the couch, find a farmers market, and attempt to mimic the colorful, visionary vegetarian recipes.

For a dinner party last week, I adapted this green bean salad as a starter to roasted halibut with homemade chickpea puree (also known as hummus) and red potatoes. We all loved the lemony crunch and appreciated the slightly licorice taste of the tarragon. The mustard seeds, which I had never before owned in my spice cabinet, were a warm touch. Above all else, though, this gorgeous dish will turn any dinner plate into a masterpiece. I assure you. Blanch away, and Happy Monday.

adapted from Plenty


Makes 6-8 servings

1 1/2 cups green beans, trimmed 1 1/2 cup snap peas, trimmed 1 cup snow peas, trimmed 1 cup green peas, fresh or frozen 1 teaspoon mustard seeds 3 tablespoons olive oil 1/4 red onion, finely chopped 1 garlic clove, minced Grated zest of 1 lemon 1 tablespoon chopped tarragon Coarse sea salt 1 cup arugula & spinach mix

1. Bring water to a boil in a medium saucepan. Blanch green beans for 4 minutes, then immediately drain into iced water. Drain and dry. repeat Repeat for snap peas (Blanch 1 minute), snow peas (Blanch 1 minute), and peas (Blanch 20 seconds).

2. Combine all beans and peas into a large mixing bowl. Meanwhile, in a small saucepan, heat oil, mustard seeds and garlic. When seeds begin to pop, pour contents of the plan over the beans and peas.

3. Toss mixing bowl, then add red onion, lemon zest, and tarragon. Mix well and season with salt to taste.

4. Just before serving, fold spinach and arugula leaves in the beans and peas. Serve at room temperature.