Yet, the other night I felt like watching a movie. I was looking forward to an evening to myself and had made a stop at Fox & Obel to stock up on some delectable charcuterie—a favorite dinner option during dog days of summer—and their excellent bread. Was thinking that some sort of salad might be nice with the jamon Serrano and cheese I was drooling over, and we had the most beautiful yellow string beans in this weeks box. Now, I don’t know much about three-bean salads, except that they remind me of college dorm food – not good. What I came up with is a Two-Bean Salad, if you will…and it made for the most perfectly crunchy sidekick to my cold plate.
The movie…Children of Men was ehh. Gloomy and grim, I stopped it at about the halfway point, refilled my glass of chilled Sancerre and reached for the August issue of Vogue.
Two-Bean Salad
(enough for 4, or 2 with excellent leftovers)
1 lb. yellow, or green, string beans
1 can chickpeas, well-rinsed
1 small red onion, sliced
2 ribs celery, sliced
½ large red bell pepper, sliced
1 handful Italian flat-leaf parsley, chopped
Vinaigrette:
combine in a small jar with a lid (or, whisk together in a bowl)
2 tablespoons champagne vinegar
a squirt of lemon juice
4-5 tablespoons extra-virgin olive oil
salt & pepper to taste
Steam the string beans until just barely tender (I like them with a bit of crunch) and then blanch in bowl with ice water.
Drain, and pat dry. Combine beans with remaining ingredients in a large salad bowl, and then toss with vinaigrette.
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1 comment:
Once again, you inspired and directed our evening meal. I made the salad with a few alterations, due to availability of ingredients and color preferences (green instead of yellow beans; yellow instead of red pepper; shallots instead of red onion). Delicious! We had leftover chicken instead of the jamon Serrano, along with olives, cheese, bread, hard boiled eggs and perfectly ripe cantaloupe. Everyone was happy, including the cook, who didn't break a sweat once.
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