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REC: Chickpea and Green Bean Salad from Josephine Araldo.
Joined: Dec 14, 2005
Posted to Thread #6330 at 6:34 pm on Apr 10, 2007
(The last time I ran a 10K everyone was carbo-loading, lol. Beans, veggies and olive oil are still okay, aren't they?)
Green Bean and Chickpea Salad
<i>From a Breton Garden; The Vegetable Cookery of Josephine Araldo</i>
Serves 6 to 8
1-1/2 cups dried chickpeas (garbanzos)
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 <i>fines herbs</i>: 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.]
Other messages in this thread:
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- Red Pepper Dip and Veggies - Sylvia - 11:05am on 04/10/07
- Olga's Bulgarian Eggplant with Crudities would also fit your bill. [NT] [LINK] - Sylvia - 11:08am on 04/10/07
- Parm, or any shredded cheese crisps would be good to have around for dipping - AngAk - 7:26pm on 04/10/07
- Hummus and Crudities - Sylvia - 11:11am on 04/10/07
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- Oh Sylvia! these sound amazingly delectable! I'm saving this for my cocktail party idea file! [NT] - Heather_in_SF - 11:26pm on 04/10/07
- CathyZ's Caponata is awesome and healthy, makes a lot [NT] - MoNJ - 1:00pm on 04/10/07
- This is good tossed with spaghetti squash, Traca- you can avoid pasta that way. [NT] - CathyZ from Kauai - 12:25am on 04/11/07
- Thai Salad Rolls - they're made with rice paper wraps/vermicelli, & good for you! :) [NT] - michelle - 1:10pm on 04/10/07
- marinated chicken skewers with greek or asian flavors. grilled vegetables. sushi. [NT] - wildwoods - 4:43pm on 04/10/07
- Good idea - here's one to check out - Chicken Souvlaki With Tzatziki Sauce [NT] [LINK] [IMAGE] - Meryl - 10:32pm on 04/10/07
- Stupid question. I can do these in the oven, right? [NT] - Traca - 11:57am on 04/12/07
- Yeah, you can do them under the broiler, turning them every 3-5 min. (a few reviewers broiled them). [NT] - Meryl - 3:01pm on 04/12/07
- The old Joy of Cooking mushroom caps baked with an oyster, dot of mayo & horseradish. [NT] - Marg CDN - 6:02pm on 04/10/07
- Ohhhh, why haven't I heard of this before?!?!?!?!? [NT] - Richard in Cincy - 7:54pm on 04/10/07
- Oh you were probably off gallavanting. REC: Oyster-Stuffed Mushrooms - Marg CDN - 9:06pm on 04/10/07
- Oh, I'm sure you are right - Richard in Cincy - 1:25am on 04/11/07
- REC: Chickpea and Green Bean Salad from Josephine Araldo. - Joe - 6:34pm on 04/10/07
- Well, doesn't THAT look good....I'm printing this out, Joe. It will get tried soon. [NT] - CathyZ from Kauai - 11:38pm on 04/10/07
- I hope you do--it's a very special flavor combination. Here's another I make often [NT] [LINK] - Joe - 2:29am on 04/11/07
- REC: Cucumber Disks with Chili Shrimp - Heather_in_SF - 6:49pm on 04/10/07
- Beautiful spring aspagagus spears--roasted or raw with dip. - AngAk - 7:27pm on 04/10/07
- that's asparagus. More coffee, please. [NT] - AngAk - 7:28pm on 04/10/07
- This is fantastic: Citrus Green Bean Salad... - Meryl - 10:37pm on 04/10/07
- Another great salad: Carrot, Orange and Radish Salad... - Meryl - 10:39pm on 04/10/07
- WOW! This is such a great list! Thanks everyone. I'm much more confident now! [NT] - Traca - 11:22am on 04/12/07
- rec; barley casserole - Dawn_MO - 2:03pm on 04/14/07
- rec; BEAN SALAD IN CILANTRO VINAIGRETTE - Dawn_MO - 2:07pm on 04/14/07
- mmm. Going to try this one tomorrow with pulled pork. Thanks Dawn. [NT] - Marg CDN - 2:28pm on 04/14/07
- rec; Elegant Wild Rice Salad - Dawn_MO - 2:12pm on 04/14/07