Kelly Rossiter
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I've had to give up on the radishes and beets in my little vegetable garden, but the green beans are a huge success. They really have taken over the place, but the swiss chard is still putting up a fight for space. I harvested a huge colander full of beans and that was my second go through after getting a big bowl full last week. The leaves are so dense because I didn't stake them enough, just one of a myriad of mistakes, but I suspect another bowl full are lurking there waiting to be picked. My daughter is quite sanguine about our errors and says well, we tried and next year we'll know better. It's been a fun experiment, but I do regret the beets.
Not only are the beans plentiful but they are of excellent quality. Last week we had the delicious Szechuan beans as well as another meal with them and this week I think I have enough to share with my son and his girlfriend and perhaps have some left to pickle. I'm getting so adept at preserving food, that I'm feeling quite up to the challenge. In the meantime, I made this recipe for Green Bean Salad with Pumpkin Seed Dressing which was very simple. All the components can be prepared in advance and then you just put it together when you're ready to serve it. You'll have more dressing than you need for the beans, the recipe suggests using all of it, but I found that a bit too much. You can reserve the rest of the dressing for other grilled vegetables or a green salad.
Green Bean Salad with Pumpkin Seed Dressing
1/2 cup green (hulled) pumpkin seeds (not roasted; 2 1/4 oz) or pine nuts (2 1/2 oz)
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
3/4 lb green beans (preferably haricots verts)
2 small tomatoes (1/2 lb total), halved, seeded, and cut lengthwise into 1/4-inch-wide strips
- Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
- Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry. Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.
Difficulty Level: Easy
From Gourmet, July 2002
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