Green Beans with Tarragon and Mustard Seed Dressing

Green Beans with Tarragon and Mustard Seed Dressing adapted from
Ottolenghi, Yotam (2011-07-22). Plenty: Vibrant Recipes from London’s Ottolenghi (p. 196). Chronicle Books LLC. Kindle Edition.

Serves 4
1+1/4 cups green beans, trimmed (8 ounces conveniently packaged and trimmed French green beans)
2+1/4 cups snow peas, trimmed (I forgot them, but the salad was just as good without them)
1+3/4 cups green peas (fresh or frozen)
2 tsp coriander seeds, roughly crushed with a mortar and pestle
1 tsp mustard seeds
3 tbsp olive oil
1 tsp nigella seeds I (didn’t them, but will order soon as this is a favorite salad) order from The Spice House
1/2 small red onion, finely chopped
1 mild fresh red chile, seeded and finely diced or pinches if red pepper flakes
1 garlic clove, crushed
grated zest of 1 lemon
2 tbsp chopped tarragon coarse sea salt
1 cup baby chard leaves (optional) I had just trimmed beets so added the smaller tender washed beet greens

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry. Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl. Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Ottolenghi, Yotam (2011-07-22). Plenty: Vibrant Recipes from London’s Ottolenghi (p. 196). Chronicle Books LLC. Kindle Edition.