Green Bean Salad with Lime Dressing
I'm a big fan of Yotam Ottolenghi's cookbook and recipe. He recently releases a new cookbook---Flavour, and I can't wait to try out more recipe and share with you the result. Today, I happened to have some green been and edamame. This two-bean combination reminds me of the recipe, Two Bean and Two Lime Salad, from chef Ottolenghi's cookbook "Simple". I made some modification to the original recipe to my family's taste.
The star of the recipe is the lime dressing. It not only goes well with green beans but also grill or blench asparagus. I have used this dressing for grill seafood, the bright and acidity from the lime brightens up the whole dish. It is truly a versatile dressing.
Ingredient
- 1lb green been/haricots verts
- 5oz cooked and shelled edamame
- 6 large kaffier lime leaves (optional)
- 2 large limes :zest and get 2 tbsp of lime juice
- 1.5 cup cilantro (optional; if cilantro tastes like soap to you, you can definitely skip this ingredient)
- 1 garlic clove
- 1/4 cup olive oil
- 1tsp salt
- 1tsp honey
- 1tbsp Sour cream/greek yogurt
- 1tsp black sesame seeds (P.S You probably might wonder why I don't have sesame in the photo. That's because I'm running out sesame seeds in my kitchen :D But I guarantee that this salad still tastes very good.)
- Roll up kaffir lime leaves into a cigar shape. Thinly slice lime leaves and place it in a blender along with lime zest, cilantro, garlic clove, salt, honey, olive oil and sour cream. Blend everything until you have a smooth dressing then set it aside.
- Boil water in a large pan and blanch green bean for 3 minutes. Then add edamame to the pan for 1 minutes.
- Drain two beans together and ice bath to stop cooking process for 2 minutes. Then drain all the water and transfer it to a serving plate.
- Drizzle the lime sauce on the top of green bean and edamame. The last but not the least, sprinkle black sesame seeds on the top
If you can't find kaffir lime leaves in the grocery store, a great substitution is lemongrass. You can simply finely chop the inner part of lemongrass and add to the blender and follow through step 1. If you can't find either kaffir lime leaves or lemongrass, just replace it with extra 1tsp of lime zest.
The original recipe doesn't have honey and sour cream. However, my family prefer a lightly sweetened and creamy sauce. Therefore, I made this modification. I hope give this a try and hope you enjoy this salad as much as I do. Happy Cooking.
分享至
成為作者繼續創作的動力吧！
© 2024 vocus All rights reserved.