I have to admit – I'm still spinning a little bit from all the bloggy love and goodness I experienced this past weekend. When I think about it, my head feels a little swimmy. You know what else I'm experiencing as a holdover symptom of BlogHerFood'09? The desire to eat some green, crunchy, healthy food.
See…between the Bertolli frozen lunch fiasco during the conference, the indulgent dinner hosted by The Mushroom Channel, some weird Asian food place at SFO before the red eye (where I actually ate a salad), and eating my first chicken foot at dim sum on Sunday…there has been a serious lack of the fruits and veggies I normally eat.
So when I arrived back in Atlanta, our first stop (after my 3 hour catnap) was to the farmers market. All I could think about was CRUNCHY and MEAT-FREE. The beans at the market looked great, as did the arugula. I don't normally like the usual green bean salad recipes – I don't think the vinaigrette does the beans justice and they tend to all be pretty much the same. I think really fresh crisp beans can hold up to some bold flavors, so I made this killer buttermilk dressing spiked with peppery arugula as a quick riff on Green Goddess. Let me tell you, it's all about this dressing – make extra to keep around. After that, I just threw in the herbs on hand and some green onion for sharpness. The green-on-green was crisp, flavorful and exactly what this jet-lagged,fooded-out foodie needed.
Green & Yellow Bean Salad with Buttermilk-Arugula Dressing – serves 4 as an ample side dish
For the salad:
For the dressing:
– Fill a medium stock pot with water and bring to a boil. Throw in both types of beans to blanch them slightly under tender but not cooked – this will be between 3-5 minutes. Drain and immediately rinse beans with cold water. Allow to drain and cool completely.
– Meanwhile, combine all dressing ingredients in a blender except for arugula and salt and pepper & puree together. Add arugula and blend again. Taste and then salt & pepper to your liking.
– Combine cooled & dried beans, chopped green onion and chopped herbs in a large mixing or salad bowl. Toss together. Drizzle on dressing to desired coverage – store extra dressing away in a tight sealing jar or bottle. Once the beans and herbs are well combined with dressing, add your handful of arugula and toss gently one more time. Serve immediately.