Foodie Tuesday: Zucchini and Green Bean Salad with Tahini Dressing.


Zucchini and Green bean Salad with Tahini Dressing

Today’s recipe comes to us from celebrated British chef, Hugh Fearnley-Whittingstall, via one of our favorite cooking sites, PureWow Recipes. Full of zucchini and green beans and a citrus-tahini dressing, it packs about 50 mcg of folate, or 12.5% of your daily RDA, per serving. Pair it with crusty bread, a rotisserie chicken, and (for those who drink) a crisp white wine, and you have a great, light summer meal that can be on the table in 30-45 minutes.  To get salads (and other veggie dishes) that, in the words of Chef Fearnley-Whittingstall, aren’t “a euphemism for a side of limp lettuce,” check out his new cookbook, River Cottage Veg, published by Ten Speed Press.

Zucchini and Green Bean Salad with Tahini Dressing

Tahini Dressing INGREDIENTS

  • ½ garlic clove
  • Coarse sea salt
  • 2 tablespoons light tahini
  • Finely grated zest and freshly squeezed juice of ½ lemon
  • Freshly squeezed juice of ½ orange
  • ½ teaspoon honey
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Zucchini and Green Bean Salad INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 3 medium zucchini (about ¾ pound), sliced into ⅛-inch coins
  • Sea salt and freshly ground black pepper
  • 1 fresh red chile, seeded and finely chopped
  • Freshly squeezed juice of ½ lemon
  • ¼ pound green beans, trimmed
  • 4 large handfuls mixed salad greens
  • Mint leaves, thinly sliced, for garnish

Directions

  1. Make the tahini dressing: Crush the garlic with a little sea salt and transfer to a medium bowl or glass measuring cup. Add the tahini, lemon zest, lemon juice, orange juice, honey and a grind of black pepper to the bowl and stir until combined. (If the dressing thickens or turns grainy or pasty, thin it out by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency.) Gently stir in the olive oil. Season to taste with additional salt and pepper if needed and set aside.
  2. Make the salad: In a large nonstick skillet set over medium-high heat, warm the olive oil. Working in batches, cook the zucchini coins, tossing them occasionally, until tender and browned on both sides, about 2 minutes. Transfer the cooked zucchini to a large bowl.
  3. When all the zucchini is cooked, season it generously with salt and pepper. Add the chile and lemon juice and toss until combined. Set aside.
  4. Meanwhile, bring a saucepan filled with salted water to a boil and prepare an ice-water bath. Add the green beans to the saucepan, return the water to a boil and blanch for 1 minute. Drain the green beans, then dunk them in the ice-water bath to refresh them. Drain again, pat dry with a clean kitchen towel and toss the beans with the zucchini.
  5. Spread the salad greens in a large, shallow serving bowl, then scatter the dressed zucchini and beans and shredded mint on top. Drizzle the tahini dressing generously over the whole lot and serve immediately.

Prep Time: 30 Minutes
Servings: 4, 50 mcg folate per serving

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