Monday, November 14, 2011
Green Bean Salad
I have often been told that the recipes I describe as "easy" are anything but. However, this time, I bring you a recipe that is really, truly super simple. I promise. It also has the benefit of being zesty and a crowd pleaser at a BBQ - having tested it out this weekend, I can attest to that!
This recipe is my attempt at recreating the green bean and pistachio oil salad introduced to me at Camont by Kate Hill. I'm not sure I can top the atmosphere, but this turned out pretty well. I guess the only trick to the recipe is sourcing the pistacho oil, which you can buy at Essential Ingredient and the Italian Deli at the Fyshwick Markets. It jazzes up a salad dressing beautifully.
Green Bean and Pistachio Oil Salad
- 800 grams crispy, fresh green beans
- 1/4 cup pinenuts
- 3 tablespoons pistachio oil
- 1/2 lemon
- pinch of sea salt
Select the freshest, crispiest green beans you can find and don't forget to pick up some pistachio oil where you can. This is the secret ingredient for this recipe.
Chop the ends off the green beans and drop them in a pot of boiling water. Watch them carefully - you don't want them to go soggy. This should take around 5-8 minutes.
While the beans are cooking, put your pinenuts in a glass or ceramic bowl and pop in the microwave on high for 1 minute. You may need a second minute to roast them until they're golden brown but it will depend on the strength of your microwave. Allow them to cool in the hot bowl, as they will continue to crisp up.
Drain the green beans in a colander. You don't want them to keep cooking, so run them under cold water.
While the beans are still warm, place them in a large salad bowl and drizzle the pistachio oil over the top. Squeeze the juice of half a lemon over the top and then grate the zest of the lemon over the top. Finally, sprinkle the pinenuts over the salad and serve immediately. The lemon and pistachio scents will waft up with the steam and beg you to eat them.