Saturday, April 14, 2012

Spring Beans

Spring is about renewal and cleansing. The new shoots of green exploding all around us tell us the cold of winter will abate and the sun is on its way. Even though winter this year was short and the spring season has jump started early, our favorite spring produce is gradually showing up at the market. Asparagus has been here for months already, strawberries are making the journey up from southern California and the central coast, and just now, the snaps and the snow peas are piling under the canopies at the farmers' market. This bevy of green calls for a salad!

Spring Bean Salad with Spiced Greek Yogurt

-½ # Snap Peas, sliced
-½ # Snow Peas, sliced lengthwise
-1 Hot House Cucumber, sliced
-2 Small Carrots, thinly sliced
-2 Spring Onions, sliced
-½ Fennel Bulb, thinly sliced

For the Dressing:
-½ Cup Greek Yogurt
-2 Tbl. Dill, rough chopped
-2 Tbl. Fennel Frond, rough chopped
-¼ Cup Mint Leaves, picked, chiffonade
-1 Lemon, zest + juice
-1 Tsp. Chili-Garlic Paste (like Sambal)
-2 Tbl. Fruity Extra Virgin Olive oil
-½ Tsp. Cardamom
-½ Tsp. Turmeric
-Pinch of cinnamon
-Salt and pepper to taste

1) Mix together all of your dressing ingredients. Taste and adjust with lemon juice, salt, and pepper.
2) Toss all of your cut vegetables in with the Greek yogurt dressing and taste again for seasoning.



Enjoy

Serve with something warm and hearty like stew or a thick steak. It would also be wonderful paired with a roasted chicken.

1 comment: