This recipe for crunchy green beans, peas and walnut salad is green.
Like Kermit, who had a bad week. (Google if you’re interested.)
I have a thing for frogs, and apparently they do for me.
I’ll have you know I’m the proud owner of a five-pound concrete frog, who’s only job is to sit on the back porch table in summer, given to me by a relative many years ago. He has a crack down the middle and is missing an eye, but he’s happy I think.
I also have two tiny steel frogs, no bigger than a dime each, who patiently sit on the ledge of my kitchen counter. They were my Grandmother’s, and while I don’t remember their story, she always kept them on her kitchen counter, so I think they like it there.
You’ll never believe this but a small glass frog showed up on my car seat the other day, bright green with painted-on eyes, and I have absolutely no clue how he got there. I’m serious, it just showed up under my bag of groceries, and I’d never seen it before in my life.
He’s hanging out in the kitchen now with his new little frog friends. I feel good about this.
Fast forward to yesterday, when a small frog jumped out from the tray of flowers I was potting. He seemed surprised, and sat next to me for about 20 minutes before moving on. I had to laugh because to see a frog where I live up in the mountains is rare indeed.
Frogs are my spirit animal, maybe?
This delicious green bean, pea and walnut salad looks fancy but is easy and crunchy and fresh-tasting.
This is a case when it’s easy to be green 🙂
- Makes 4-6 servings
- 16 oz (about 2 cups) fresh green beans, ends trimmed and cut in half if needed. ( I like to keep the pieces about 2-3 inches long)
- 8 oz (about a cup) fresh English Peas, shelled
- 8 oz (about a cup) fresh sugar snap peas, ends trimmed, cut on bias
- 1/2 teaspoon sea salt
- 1/4 cup walnuts
- 2 small (or one large) leek, white part only, sliced very thin. You want about 4 tablespoons, but a little less is fine.
- 3 tablespoons flat leaf parsley, chopped fine.
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon pepper
- 1 teaspoon honey
- PREPARE THE BEANS AND PEAS
- Set aside a medium-sized bowl of ice water before cooking the beans and peas.
- In a large saucepan with lid, put the beans and peas in and 1/2 cup water plus 1/2 teaspoon sea salt, and cook, covered, on medium high heat
- for 4-5 minutes. The cooking time will vary, so taste if unsure. You want the beans to be crisp but cooked.
- Drain and then submerge the beans and peas in the ice water bowl you have set aside to completely stop the cooking process and set the color. Let them sit in the ice bath for about 3 minutes, then drain again and pat dry carefully with a clean dish towel or paper towel. Set aside.
- TOAST THE WALNUTS
- Place the walnuts in a medium sized dry non-stick saute skillet and toast on medium-high heat, stirring occasionally for about 4-5 minutes until fragrant. Remove from pan and cop finely on a cutting board, set aside.
- MAKE THE VINAIGRETTE
- In a medium-sized bowl, whisk together the olive oil and red wine vinegar, mustard, sea salt, lemon pepper and honey. Set aside until ready to compile the salad.
- TO PLATE THE SALAD
- You can serve this this family style on a large platter by placing the beans and peas, sprinkling with walnuts, leeks and parsley and drizzling with the vinaigrette, or use this method to individually plate each salad.
- Alternatively, you can serve the salad in a decorative medium-sized bowl with all the ingredients, adding the vinaigrette a tablespoon at a time and tossing carefully to coat.
- In either case, keep the components separate until ready to serve, its better to dress this salad right before serving.
Source: Studio Delicious, heavily adapted from “The Food You Crave”