Green Bean Salad with Mustard and Tarragon
Salads • Kazakhstani
Description
Green Bean Salad with Mustard and Tarragon
Ingredients
- Green Peas 10 oz
- Lemon 1 piece
- Garlic 1 clove
- Mild Chili Spice 1 piece
- Olive Oil 3 spoons
- Chinese green beans 10 oz
- Mustard Greens 1 tablespoon
- Coriander essential oil 2 spoons
- Nigella Seeds 1 tablespoon
- Mango 10 oz
- Chopped Sage Leaves 2 spoons
- Mustard Greens 0 oz
- Flaky sea salt to taste
- Spanish onions ½ heads
Step-by-Step Guide
Step 1
In a saucepan, bring water to a boil. Blanch the beans for four minutes, then cool them in ice water and dry on a paper towel.
Step 2
Bring a fresh batch of water to a boil and blanch the pea pods for one minute. Repeat the process using ice water. In the same ice water, keep the green peas for about twenty seconds, then cool and dry them.
Step 3
In a large bowl, combine all the peas and beans. In a small saucepan, heat the oil with the coriander and mustard seeds. When they start to pop, mix the salad with the dressing.
Step 4
Add nigella seeds, red onion, thinly sliced chili, crushed garlic clove, lemon zest, and chopped tarragon, seasoning with salt to taste. Add the beet greens and serve.
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