By Libby Geboy
Inspired by the new flower shoots and bright spring sun, this salad is so many shades of green. Based from a recipe in Yotam Ottlenghi’s all-vegetable cookbook, Plenty, I made some adjustments. Being the college student I am, I don’t have access to all the little spices and specialties that I might need. That’s okay, I make do, and it makes good food regardless. This crisp bean salad can be eaten as a main or a side, best chilled (but room temperature is good too!).
Two handfuls of fresh green beans (about 4 cups)
1 Cup frozen or fresh green peas
1-2 cups greens (I used kale, but sorrel, beet greens, spinach, or any soft young greens would work)
A handful of mint, torn to pieces
Splash of olive oil
1-2 tbsp whole mustard seeds
Trim the stalk ends off all the green beans, and start a medium pot with water to boil. Add the green beans, and boil for 4 minutes. Take them out of the hot water, either with a slotted spoon or by pouring the beans through a colander. Rinse them in a bowl of ice water to stop the cooking process, dry and set aside in a large bowl. Start another pot of water to boil for the peas, only cooking them for about 30 seconds. Ice water rinse them too, then dry and add to the beans. Add your greens, and toss to combine the vegetables.
Drizzle everything with olive oil, sprinkle on salt, pepper and the mustard seeds. Mix it all again. Add on all the torn mint, and set the table. Enjoy the salad with your dinner, everyone.