Originally published on October 3, 2014
Sometimes you only have to change the smallest thing about a dish and it becomes something completely different. Sometimes that’s an ingredient, sometimes it’s a specific technique, and with this dish, it was a matter of turning up the heat. Literally. I made a bean salad dressing, warmed it through on the stove, and then poured it over beans – which were also hot. It completely transformed the dish, yet stayed true to bean salad as I know and love it. This might be one of my favourite salads yet.
Ingredients:
1/4 cup olive oil
2 tablespoons Dijon mustard
Zest and juice of 1 lemon
3 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 pound fresh or frozen beans, green or wax or a mixture of both
2 tablespoons sesame seeds, toasted
Salt
Pepper
Directions:
1.) In a blender combine olive oil, Dijon mustard, zest and juice of lemon, rice vinegar, ginger, cumin, coriander, and a pinch of salt and pepper. Blend until all ingredients are thoroughly combined.
2.) Pour dressing into a medium-sized saucepan and set over medium-low heat on the stove. Cook until warmed through, stirring occasionally.
3.) Bring a large pot of salted water to a boil. When rapidly boiling, drop the beans in and blanch them for just 1 minute, until they are bright green and crisp-tender. Remove from the water with tongs or a spider ladle and place them into the saucepan with the dressing. Turn so that all beans are completely coated in the dressing and cook for another minute or two.
4.) Remove beans from the saucepan and garnish with toasted sesame seeds.
5.) Serve and enjoy!