1 1/2 pounds
green beans, ends trimmed
coriander seed, roughly crushed with a mortar and pestle
shallot, finely chopped
jalapeno, seeded and finely chopped
tarragon, chopped, plus more for garnish
grated zest and juice of 1 lemon
kosher salt and freshly ground black pepper
- Fill a medium saucepan with water and bring it to a boil. Have a large bowl of ice water ready. Add 2 tablespoons of salt and then the green beans. Cook for 3 minutes, and add the peas. After 30 seconds, scoop all the vegetables out into the ice bath, adding more ice if necessary. When cool, drain well, place in a large bowl. Add the chopped shallots and avocado.
- Put the coriander seeds, mustard seeds, and oil into a small frying pan and turn the heat to medium. When the seeds begin to pop, remove the pan from the heat and allow the mixture to cool slightly. Meanwhile put the garlic, lemon juice and zest, chili, and tarragon in a bowl or jar.
- Add a large pinch of salt and a few grinds of pepper. Pour the oil over and shake or whisk to combine. Pour the dressing over the vegetables and gently toss to combine. This dish looks best on a platter garnished with additional tarragon leaves.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to