There’s been a condition going around in the summer of 2013. You might call it Jerusalem fever. I’ve got it bad.
My enthusiasm for the cookbook, Jerusalem, is unbridled. I can be a picky eater, but this book I literally want to make everything.
You may remember I made its fava bean kuku, and also the semolina marmalade cake. Now, I am on to perhaps the most delicious one yet, the mixed bean salad, whose recipe you can find at the Guardian website right here.
Truly the best green beans I’ve ever eaten. And not all the beans were, in fact, green.
Alas the purple ones do turn green when you cook them. But that purple is plenty fun while it lasts. I also felt the hand of kismet come down and muss my hair a bit when I discovered that Whole Foods sells a fresh herb mix for fish that contains dill, parsley, and tarragon, the three herbs I would need. (Nowhere I’ve ever lived in America has had chervil readily for sale.)
I boiled the beans and roasted up the red pepper.
I then left them in a bowl to meet and greet while I made an equivalent of a tarka for dal – an oil infused with garlic, cumin, and corriander seed. From there you just spill the oil over the veggies and toss with the chopped herbs. Couldn’t be simpler.
The flavor is a mixture of sweetness from the veg, fresh brightness from the herbs, and intense spice notes from the seeds, all wrapped up with a garlic kick. Fresh off a farmer’s market run, I paired it with roasted multi-color beets (?!!) lightly dressed with lemon oil, and chicken sausages. I felt pretty impressed with myself!