Green salad, green salad, green salad. Not lettuce! So like I said before, this dinner involved some recipes and some inventions. This one was my invention. I got the idea from a few things but because of various ingredients that I did and didn’t have I couldn’t follow the particular recipe.
This was also a chance for me to try out a new technique, I tried out blanching for the first time which I am now obsessed with and do all the time. I know, I know, blanching is probably one of the simplest and most basic techniques there is. But I have just started going beyond sauteeing chicken and this was big for me.
For this recipe I had basically taken out all the things in our crisper, put them out on the counter and thought what I could make. This was made with beans and broccoli with an indian-spiced yogurt. The idea stemmed from Cook with Jamie by Jamie Oliver, but after looking over the recipe I did the proportions on my own and used the ingredients I had.
This was a huge success and the whole thing disappeared before the main course got to the table. This whole dinner really gave me a lot more confidence as a cook. It was great.
Warm Green Salad
2 cups broccoli
1 cup green beans, ends trimmed
1 cup plain yogurt
2 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp lemon juice
Mortar and pestle
Boil enough water to submerge the broccoli and beans. Put the broccoli and beans in for 3-4 minutes and then put them into cold water.
Heat up a nonstick pan with olive oil or vegetable oil on medium-high heat. Saute the broccoli and beans for 4-5 minutes until slightly browned.
Meanwhile crush the fennel and cumin seeds with a mortar and pestle. Combine fennel, cumin, lemon juice, and yogurt and season with a little pepper to taste.
Plate the broccoli and beans and drizzle with yogurt sauce.