Farmers Three-Bean Salad

Farmers Three-Bean Salad


~Adapted from yet another recipe found searching on-line!
A twist on the classic summer three-bean salad –enhanced with shavings of “Landana Mature” a farmers style gouda.
This salad is perfect with anything that you can prepare on the BBQ – burgers, chicken, fish, steak, ribs, chops – you get the picture.


Ingredients:


For the Tahini Paste – Makes ¾ cup Tahini paste
1 cup of sesame seeds
3 tbsp – 1/3 cup olive oil
For the dressing
2 tbsp grapeseed oil
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp low salt Soy Sauce
2-inch piece of ginger, roughly chopped
1 tbsp maple syrup
½ cup tahini (see above recipe)


For the Salad
250g shaved Landana Mature cheese, (if you don’t have a shaver a potato peeler works great).
2 cups green beans.
2 cups yellow beans.
2 cups sugar snap peas or snow peas.
1 cup pea shoots (feel free to substitute bean sprouts).
1 tbsp olive oil.
2 tbsp black and white sesame seeds.
½ cup toasted sliced almonds.
Microgreens and edible flowers to garnish to be fancy shmancy.




Preparation and Cooking:


For the Tahini Paste
Heat your skillet over medium high heat and add the sesame seeds.  


Stir frequently until golden brown.  Be careful not to overcook/burn the sesame seeds!


Cool and add to a food processor.  


Add 3 tablespoons of olive oil.  


Process the mixture into a paste, scraping down the sides.  


Add more olive oil until you reach the desired consistency.


Consistency should be thick but pourable.


Store the tahini paste in the refrigerator in an airtight jar until you are ready to use, it will keep for several months.


For the Dressing
Blend all the dressing ingredients in a blender until smooth.


Store in a sealed container.


The dressing will keep for up to a week refrigerated.


For the Salad
Prepare an ice bath (a large bowl of cold water and ice). Set aside.


Trim the beans and sugar snap peas.


Fill a large pot with cold water and bring to a boil.


Blanch beans in the boiling water for about 4 minutes.


Transfer to the ice bath.


In the same pot blanch the sugar snap peas for 1 minute.


After blanching drain and dry all the vegetables thoroughly.


Cut beans on the bias or lengthwise, your choice (thinner = lengthwise, chunkier = on the bias).


In a large bowl, mix all your beans and season with salt and pepper.


Add desired amount of dressing, sesame seeds, and almonds.


Garnish with pea shoots, microgreens and edible flowers.


Top with lots of shaved cheese.


I would do more than the suggested 250g (but of course I’m The Cheese Man.


Serve and enjoy!


Pairing: Choose a beverage with medium intensity (see the Pinot Noir in this month’s recommendation)