Lemon Speckled Green Bean Salad
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
Kosher salt
1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
1/4 cup red quinoa
2 tablespoons raw pepitas
2 tablespoons raw sesame seeds
2 tablespoons raw sunflower seeds
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon crème fraiche
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon lemon zest, plus 1 tablespoon juice
Directions
- Bring a large pot of water to a boil; salt generously. Set up a large bowl of ice water nearby. Blanch the green beans until bright green, 1 to 2 minutes. Immediately, transfer the beans to the ice bath. Set aside.
- Heat a large skillet over medium-high heat. Add the quinoa in a single layer and toast until beginning to brown and pop, 2 to 4 minutes. Add the pepitas, sesame seeds and sunflower seeds; toast for another 2 to 3 minutes. Remove from the heat and set aside. (The seeds can be toasted up to a week in advance.)
- In a medium bowl, mix together the olive oil, balsamic vinegar, crème fraiche, honey, Dijon mustard, lemon zest and juice, and 1 teaspoon salt.
- Drain the beans well and add them to the dressing. Toss with seed mixture and serve.
