There's a general rule with cooking for me: the less I think about it, the better the food comes out. Getting hyper focused on perfection sometimes gets in the way of creating something from the heart. The other day I was in turbo mode trying to pump out a recipe while L napped and while I was waiting for it to finish cooking, I looked in the fridge and saw green beans and snow peas that were destined for stir fry. I've been using so much heat in the kitchen lately, I thought it was time to revisit my love of salads. Fifteen minutes later I was mowing down on this bad boy.

Some salads need to be eaten right away to avoid sogginess. Others get better with a little time. This salad magically falls into both. It is equally delicious on its own or thrown on top of soba with some chicken or shrimp, which is how we ate it for dinner. 

serves 4-6 as a side dish, more if you use it as a topping for noodles

While testing this recipe, I made this dressing twice - once with lemon juice and the other with segmented and chopped lemon. The difference was astounding and big enough for me to recommend that you segment and chop the lemon. If you're not sure how to do that, you can watch this video for a tutorial.  

12 oz green beans, trimmed and chopped
8 oz snow peas, sliced
1 Tbs white miso
2 tsp lemon flesh, segmented and chopped from 1 lemon
Zest of 1 lemon
1 Tbs rice wine vinegar
1 Tbs sesame oil
1 Tbs tahini
black sesame seeds for garnish

In a medium pot, boil water with a giant pinch of salt and blanch the green beans for 2-3 minutes.
Shock in ice water or rinse in cold water to ensure they don't overcook. You want the beans to be barely cooked with a lot of snap left to them.
In a small bowl, combine the miso, lemon, lemon zest, rice wine vinegar, sesame oil and tahini and whisk until smooth.
To assemble, toss the blanched green beans and snow peas together. Pour the dressing over the top and toss well to coat.
Sprinkle black sesame seeds on top just before serving.


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