I KNOW that it's Halloween and I KNOW that essentially, it means stuffing your face with as much candy possible... BUT, in the hope that some of us, tonight, will be sensible and eat at least a LITTLE of something healthy, on the same tone as my last post, I'd like to share with you a recipe from The New Enchanted Broccoli Forest that I really enjoyed.
This salad is such a delight: the flavors of the herbs blend beautifully with the lemon juice and you can make each bite as crunchy or soft as you wish, depending on how you cook the beans (I like my beans crunchy).
The olives add a nice salty punch to so you don't need to worry about the salt in this recipe.
All in all, this is a very refreshing salad.
And if you want this to be vegan, no problemo! Just don't use cheese.
SWISS GREEN BEAN SALAD
1 1/2 pounds fresh whole green beans (slender as possible), cleaned and trimmed
2 large cloves garlic, minced
1/4 cup extra-virgin olive oil
1 teaspoon dried tarragon
1 tablespoon minced fresh dill
1/2 teaspoon salt (or more, to taste)
Freshly ground black pepper to taste
2 teaspoons Dijon mustard
1/2 cup minced fresh parsley
1/3 pound swiss cheese, in thin strips (I used emmental)
1/2 cup chopped ripe olives (or whole tine ones, like Niçoise)
1 small green bell pepper, sliced thin
1 small red bell pepper, sliced thin
3 to 4 tablespoons fresh lemon juice (to taste)
1 tablespoon red wine vinegar
1/2 cup chopped, toasted almonds (optional)
- Steam the green beans until just tender. Remove from heat and immediately rinse under very cold running water. Drain completely.
- Combine everything else-except the lemon juice, vinegar, and almonds--in a large bowl, and mix well.
- Add the drained beans to the bowl. Use tongs to turn the beans until everything is well distributed.
- Stir in the lemon juice and vinegar. Serve cold or at room temperature, topped with almonds, if desired.
Last week's recipe: Swedish Cabbage Soup