Featured recipe from Marilu’s table * Asian green bean salad
Get those green beans fresh at the farmer’s market (yum!) or from your own backyard. This side dish is a new way to enjoy a very common vegetable. Pair with fish or chicken, or serve alongside a veggie burger or pasta dish (hmmm – might be good tossed with soba noodles, too!).
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Chinese Green Bean Salad
Blue * Serves 4
1 pound fresh green beans, organic if possible
1 Tablespoon finely chopped fresh ginger root
1 cup slivered red onion
Dressing:
4 teaspoons dry mustard powder
1 Tablespoon cold water
2 Tablespoons tamari (or soy sauce)
3 Tablespoons rice vinegar (or cider vinegar)
2 teaspoons dark-roasted sesame oil
Wash, trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender – and still bright green. Drain beans and immerse them in cold water to stop the cooking until they are cool, then drain well.
Mix together in a medium bowl the cooled green beans, ginger root, and red onions.
Mix the dressing ingredients in a small bowl with a whisk (or shake together in a jar with a tight-fitting lid) until well blended. Toss the vegetables with the dressing. Serve immediately.
