No.162
Recipe Card

Green Bean & Pea Salad with Chermoula Dressing

Spice up your celebration with a snappy, fresh salad – Green Bean & Pea Salad gets it’s spunk from a snappy Chermoula dressing – no boring green beans need apply – more Salad Days at Bijouxs.

I admit I like to spice up a holiday table, especially with crisp, fresh salads. This salad utilizes Spring’s thin, french green beans, blanched just until tender, with crispy sugar snap peas, I also tossed in a few first harvest fava beans, just for good measure. Pretty in purple delicate micro amaranth tops the salad for festive holiday color.

You may recall chermoula sauce from the Pan Seared Fish recipe, but here’s the story for using it to make a snappy dressing to toss with tender green beans & crunchy sugar snap peas. Make the basic Chermoula sauce recipe, use a few tablespoons of the sauce and add enough vinegar and oil to create a to-your-taste spiced vinaigrette.

COOK’S NOTES: This salad is also wonderful using just green beans. Left over chermoula sauce is nice tossed with hot steamed fingerling potatoes.

Spice up your Salad Days with Bijouxs. Wishing everyone a very Happy Easter!

As always, enjoy. B
Recipe Card
  1. Valentina writes

    Lynn, I always can’t wait to see your images on your new posts — and this one is just as stunning as all of them. The micro amaranth is such a beautiful touch!

    • Bijouxs writes

      Thank so much Valentina! I think the purple amaranth is akin to adding beautiful little flowers to the dish:) Besides being pretty, they have a light beet-like flavor – it’s fun to use all the lovely little micro greens available now. Thank you again!

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