Each time I start a new job, there is always some new lingo to internalize–colorful commonly agreed upon insider language. Short, pithy sayings, parallels, analogies that become well worn in a company but are not so reflective of the language of the times, or of any time, for that matter. At one job, if we were all sitting in a staff meeting or presentation and someone needed to excuse themselves to go to the bathroom, they would say “I need to go down the hall.” The bathroom wasn’t down the hall, it’s just what we said. At another firm, my leader always banged on about “laddering up ideas.” For the first few months on the job, I had
no effing clue a really hard time understanding what the heck this meant, and mostly just wished he would ladder down those ideas.
In my current group, we talk a lot about “eating your vegetables,” as in ‘no one wants to take the mandatory UDAAP training, but you gotta eat your vegetables.’ You do it because maybe it’s good for you, but mostly because mom says you have to.
This salad tips the world on its head, leaving tasters begging to eat their vegetables.
This salad screams “Bring on Spring!” It’s clean freshness and a little kapow (thank you mustard seed and tarragon). You’ve got your green beans, and your snow peas, and your peas. Then comes the punch–lemon zest, tarragon, mustard seeds. It’s 100% elegance and sass at the same time. Your eaters won’t know what hit them, and pretty soon everyone will be clamoring to take them mandatory UDAAP trainings.
- 1¼ cup green beans or haricot vert
- 2¼ cups snow peas
- 1¾ cups green peas
- 2 teaspoons coriander seeds, roughly crushed
- 1 teaspoon mustard seeds
- 3 tablespoon olive oil
- 1 teaspoon nigella seeds
- ½ small red onion, diced
- 3-4 radishes, sliced
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, crushed
- grated zest of 1 lemon
- 2 teaspoon fresh tarragon, chopped
- Sea salt, to taste
- 1 cup greens (optional)
- Fill 2 saucepans with water and bring to a boil. Blanch green beans in once saucepan for 4 minutes. In the other saucepan, blanch the snow peas for 1 minute (reserve the water!). Drain both immediately and rinse with cold water to stop the cooking process.
- In the water the snow peas were boiling in, blanch the peas for 20 seconds. Drain and rinse with cold water.
- Dry and place all drained pea in a large mixing bowl.
- In a small saucepan, heat coriander seeds, mustard seeds and oil until the seeds begin to pop. Pour over the greens and toss.
- Add nigella seeds, red onion, jalapeño, garlic, radishes, lemon zest and tarragon. Mix well and season with salt to taste.
- (Optional) Just before serving, add 1 cup of greens and toss.
Food for thought
The miracle is not to fly in the air, or to walk on the water, but to walk on the earth.