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Traca

Chickpea & Green Bean Salad

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Joined: Jan 11, 2007

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Posted to Thread #23 at 5:07 am on May 25, 2007

Recipe shared by Joe:
(The last time I ran a 10K everyone was carbo-loading, lol. Beans, veggies and olive oil are still okay, aren't they?)

http://www.finerkitchens.com/swap/forum1/50199_REC_Chickpea_and_Green_Bean_Salad_from_Josephine_Araldo

Green Bean and Chickpea Salad

From a Breton Garden; The Vegetable Cookery of Josephine Araldo
Serves 6 to 8


1-1/2 cups dried chickpeas (garbanzos)

Vinaigrette:
6 anchovy filets, soaked in water to desalt (Or a big squish of anchovy paste, being careful later of the salt)
1 Tbs. Dijon mustard
3/4 cup olive oil
Freshly squeezed lemon juice
Pinch of nutmeg

1/2 cup green beans, cut in 1/4-inch diagonal slices, blanched until tender, drained and refreshed under cold water
6 olives, green or black. pitted and finely chopped
1/4 green pepper, finely chopped
5 to 6 radishes, grated and salted
4 scallions, sliced paper thin
1 clove garlic, minced
2 to 4 Tbs. chopped fines herbs: parsley. chives, and tarragon
Salt and freshly ground pepper.

Soak the beans in water overnight, drain, put in a large pot, and cover with cold water. Cook at a simmer 1 to 1-1/2 hours, until tender. Drain.

Meanwhile, prepare the vegetables and make the vinaigrette: Crush the anchovies in a mortar and mix with the mustard to make a smooth paste. Slowly add the olive oil drop by drop, whisking as you would in making mayonnaise. Season with salt and pepper. Lighten with a few drops of lemon juice and add nutmeg.

In a large bowl, mix the chickpeas with the vinaigrette and all remaining ingredients. Allow the dish to rest for an hour before serving.

[Notes: Before I tried this recipe I thought it was way too skimpy on the vegetables, but the effect is like a chunky dressing that compliments the chickpeas perfectly. You could cut down a little on the olive oil, and also save some of the bean cooking liquid to moisten the salad if necessary.

I've had the best luck buying chickpeas in bulk from a busy health food store, and using them within a few months. They're much fresher that way and chickpeas don't age well. (I've sometimes simmered packaged chickpeas for hours without them ever getting tender). It also helps to use purified water to soak and cook them. I don't drain them after soaking.

And of course, there are always canned beans.]

Traca's note: I ran out of olives and ended up doctoring the original recipe. Determined not to go to the store *again*, I used what I had on hand to jazz things up a bit...shallot, extra lemon juice, and halved cherry tomatoes. I loved this salad.


Link: http://eat.at/swap/forum1/50199_REC_Chickpea_and_Green_Bean_Salad_from_Josephine_Araldo


You can't do anything about the length of your life, but you can do
something about its depth. - M


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