This combination of crisp green beans, earthy mushrooms and crunchy nuts (adapted from Martha Rose Shulman) is great for hot summer days. Prepare in the cool of evening the night before, store each ingredient in separate containers and assemble before serving.
The salad contains a winning combination of crisp, soft and crunchy. Dress it with creamy yoghurt-mayo or a tangy vinaigrette.
Unsalted almonds are the peferred nut, especially if there are blood pressure issues but unsalted roasted cashews (see tips) or salted peanuts with most of the oil and salt removed with a paper towel are good substitutes.
Serves: 6-8 but easily halved
Cost: £2.00
Ingred:
500 gms green beans, top & tailed
250 gms chestnut or other mushrooms in 1/2 cm/1/4 in slices
1/4 - 1/2 tea mug whole almonds, chopped into slivers
1-2 tbsp chopped fresh parsley or 1-2 tsp dried
180 ml vinaigrette (see below) or yoghurt-mayonnaise
Method:
- Bring a large pan of water to the boil; drop in green beans; leave for 3 minutes. Beans should be crisp but yielding.
- Remove from water and drop into ice (or very cold) water. Drain & refrigerate.
- Let beans and mushrooms rest out of the fridge for half an hour before serving.
- Toss beans, mushrooms, almonds and parsley together and add dressing.
Vinaigrette:
Shake vigorously in a jar with tight fitting lid:
125 gm good olive oil
45 gm white wine or balsamic vinegar
1-2 tsp Dijon or wholegrain mustard
1/4-1/2 tsp salt & 1/2 tsp pepper
Taste. Adjust seasoning if necessary. A tsp of honey, maple syrup or sugar can be added.
- Add a handful of sprouted grains to increase health quotient
- Raw nuts can be roasted at 180c/350f/gas4 for 5mins (they burn easily) and stored in an air-tight jar
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Copyright:These recipes have been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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