Green Bean Salad with Ham; and a Lighter Indian Supper
The vegetables this week lend themselves nicely to lighter, summer-appropriate dinners. (Which makes a lot of sense, and is one of the best reasons to eat seasonally.)
The green bean salad made a lovely main course. Steamed, tossed with parsley, toasted pecans, and thin strips of Bayonne ham, the salad was as simple as it was tasty. We rounded out the meal with bread, cheese, and a luscious bottle of Bourgogne rouge.
Miss Masala again provided me with a delicious Indian meal, as well as an excuse to go spice shopping. I’m happy to have discovered that the spice shop closest to my apartment is also one of the best organized and well-stocked I’ve seen. I broiled some whole trout which had been smeared with an aromatic green paste made from cilantro, chilis, garlic, and lime juice. To accompany the fish, I made a mixed bean salad with fresh cucumbers and tomatoes.
The dressing was composed of lime juice, freshly toasted and ground cumin, and ajwain seeds (also known as lovage seeds) which contributed a vegetal, citrusy flavor. It’s definitely not what I think of when I think of Indian food, but it was certainly fresh, unusual, and a welcome cooling counterpoint to the spicy fish.
I also sautéed potatoes with nigella seeds, which gave the dish a slight peppery bite. We washed it all down with homemade mango lassi - cubes of fragrant mango puréed with yogurt, milk, and a pinch of sugar.
This morning, as usual, Nick cooked up the rest of the potatoes for breakfast with goose fat and herbes de Provence. He topped it with perfectly fried eggs. It really isn’t a weekend around here without a breakfast like that.
Originally published on Seasonal Market Menus.