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Bean and Pea Salad

 

Ingredients:

4oz                                          Green beans

4 oz                                         Wax beans

4 oz                                         Sugar snap peas

4oz                                          Snow peas

2 cups                                      Pea sprouts or tendrils

1 Tablespoons                         Tarragon, chopped*

As needed                                Sherry vinaigrette (see recipe)

tt                                              Salt

tt                                              Pepper

2 Tablespoons                         Savory granola

Procedure:

  1. Trim, blanche and cut beans and peas into uniform ¾ inch or julienne pieces
  2. Place beans and peas in a bowl and add pea sprouts or tendrils and dill
  3. Dress and season salad to taste
  4. Garnish with pea and bean flowers if available and savory granola (see recipe)

Notes:

A variety of herbs can be substituted for the tarragon including: dill and mint. A variety of dressings and vinaigrettes can be used in place of the sherry vinaigrette including the creamy mustard and light lemon vinaigrette. Variation: use the miso-mirin vinaigrette and add 2-3 tablespoons of shiso in place of the tarragon. Garnish with shaved radishes.

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