Alexandra is out of town this weekend, so she requested that I post something food related for the weekend.  I happily obliged, excited to share a new discovery from last weekend’s farmers market.  Long beans!  They look bizarrely like some kind of aquatic tentacle, only barely resembling their well-known cousin, the string bean.  Intrigued by their funny shape and deep color, I had to buy some.

And am very glad I did – high in all sorts of vitamins and nutrients, these beans can be prepared just like green beans.  Used mainly in Asian dishes, they have a subtle beany flavor and a satisfying crunch.  Wanting to cling to summer a little longer, I used them in a colorful salad, spiked with a lemon and dill vinaigrette.  When served with grilled chicken and roasted tomatoes, it made for a lovely late summer meal.

-Glenny

SO LONG SUMMER SALAD

long beans, corn, olives, lemon, dill

Vinaigrette
3 lemons, juice and zest
3 tbsp white wine vinegar
1/3 cup olive oil
2 tbsp honey
2 tbsp chopped red onion
1 heaping tbsp mustard
lots and lots of dill
salt and pepper to taste

Mix all ingredients together.  I used my immersion blender for faster emulsification, but a whisk will do just fine.

Salad
long beans
green beans
corn
kalamata olives
cheese*

After blanching the beans and chopping them into bite-size pieces, combine with cooked corn, chopped olives and cheese.  *I wanted to use feta, but didn’t have any at home, so instead went for the nutty, butterscotchy Roomano, a super aged gouda.  It worked very nicely with the salty olives and the citrusy dressing.  Pour vinaigrette over and mix thoroughly.  Garnish with more dill.