This has not been a typical farm year for us. Challenges with weather, deer, woodchucks and bunnies have made it difficult to grow our delicious haricot verts called Maxibels or as we call them at market, ‘skinny French girls’. Finally after 3 tries we have succeeded in harvesting our first beans. I wait all summer for certain vegetables. Garlic, tomatoes and Maxibels. I couldn’t wait to make this protein filled, colorful, crowd pleasing salad. I did a Mediterranean spread today with our dear friends George and Karen. Lamb meatballs in tomato sauce and feta, roasted beets with preserved lemon and dill, hummus salad, raw zucchini thyme and walnut salad, and this was a wonderful addition.
This salad has an assortment of textures; al dente green beans, toasted almonds, sweet cherry tomatoes, quinoa, chickpeas, onion and feta. Although it originally calls for red onion, we had my favorite sweet onion Bianca and I substituted that variety (poetic license) During the summer, after working all day on the farm, it’s nice to have meal salads that are simple to make and refreshing to eat. Leftovers can be refrigerated for up to 3 days. This salad can be doubled to serve a crowd.
HARICOT VERTS, QUINOA AND CHICKPEA SALAD
INGREDIENTS:
1 cup quinoa (any color)
1 3/4 cups water
1 pound green beans (I like haricot verts) or a combination of yellow and green
1 cup almond slivers, toasted
1 can canned chickpeas, drained and rinsed
1/2 small red onion (or onion of your choice), thinly sliced vertically
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar (I used my homemade tarragon vinegar)
1/2 teaspoon Dijon mustard
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper to taste
3 ounces feta, crumbled (optional)
1 cup cherry tomatoes, halved (any color)
DIRECTIONS:
In a medium saucepan combine quinoa and cold water; bring to a boil over high heat. Once boiling, cover and turn heat to low. Cook for 20-25 minutes. When finished pour onto sheet pan and let cool completely.
Toast the almonds on a sheet pan in a 350 degree F oven for 5 minutes. Remove from sheet pan and let cool.
Wash and trim the beans. In a large pot bring salted water to a boil and blanch beans for 3-6 minutes depending on the variety that you use. Maxibels 3 minutes, traditional green beans 6 minutes. Drain and place in ice bath to cool completely.
To make vinaigrette, place olive oil, vinegar, mustard, maple syrup, and salt and pepper to taste in a pint mason jar. Place lid on snugly and shake vigorously.
To assemble, place cooled quinoa, drained green beans, onions and chickpeas in a large salad bowl. Mix gently with your hands; add 1/2 of the dressing and mix again with your hands. Add almonds and additional dressing if needed. Place salad on serving platter and top with crumbled feta and cherry tomatoes if using. Serve immediately.
Serves 4 as a entree, 6-8 as a side
“Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the woods. –Diane Ackerman
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