This crunchy, nutty salad is also a great vegetable side dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 tbsp sesame seeds||1 garlic clove, minced|
|1 lb green beans, preferably haricots verts, trimmed||1 1/2 tsp Asian sesame oil|
|9 oz snow peas, trimmed||1 1/2 tsp honey|
|1 tbsp soy sauce||3 scallions, white parts only, finely chopped|
|2 tsp peeled and grated fresh ginger||salt and freshly ground black pepper|
Toast the sesame seeds in a frying pan over medium heat, stirring often, until toasted. Transfer to a plate.
Cook the green beans in a large saucepan of lightly salted boiling water for 3 minutes. Add the snow peas and cook about 1 minute more, until both vegetables are crisp-tender. Drain well in a colander.
Mix the soy sauce, ginger, garlic, sesame oil, and honey in a large bowl. Add the green beans, snow peas, and scallions and toss well. Season with salt and pepper. Sprinkle with the sesame seeds and serve.
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