Monday, August 8, 2011
Green Bean and Pea Salad
This was adapted from Ottolenghi's Plenty. I bought the most beautiful, dark purple beans to use, thinking they'd look stunning next to the traditional green ones, but in the cooking process they lost all their color and this is what I ended up with. They are dressed in toasted mustard seed and coriander, red onion, tarragon, and lemon. I also added some baby beet greens to bring in some color.