Wednesday, 3 August 2016

Green Beans with Mustard - Tahini Dressing

A very distinctive dressing lends interest to just a few simple vegetables to make a simple and unusual salad.

One of the people who ate this salad thought the combination of rich tahini and spicy mustard was almost curry-like. I served it as part of a menu of assorted salads, but it would be great with grilled meat.

8 servings
20 minutes prep time

Make the Dressing:
2 tablespoons tahini
1 tablespoon Dijon mustard
the juice of 1/2 lemon
2 teaspoons soy sauce

Mix the tahini and mustard to a paste in a small bowl, then mix in the lemon juice a bit at a time to keep it smooth. Mix in the soy sauce.

Make the Salad:
375 grams (3/4 pound) green beans
2 to 3 stalks of celery
1 small sweet onion

Trim the ends from the beans, and cut them into bite-sized lengths. Wash and trim the celery, and cut it into slices. Put a pot of water on to boil, sufficient to hold both vegetables. Boil them for 4 minutes, then drain and rinse them in cold water until cool.

Peel and cut the onion into quarters, then cut into slices. Put them in a strainer and salt them; let them drain for 15 or 20 minutes.

Mix the cooled beans, celery, and drained onions, and toss them with the dressing.

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