Carrot & White Bean Salad with Yogurt-Sesame Sauce
Adapted from Still Life with MenuPreparation time: 35 minutes plus time to chill
Yield: 4 to 6 servings
Strips of carrot are cooked until tender, then combined with white beans, marinated thoroughly, and topped with delicious Yogurt-Sesame Sauce. You can make both the salad and sauce a day or two in advance, and refrigerate them in separate tightly covered containers. (Leave out the fresh herbs until shortly before serving.)
1 1/2 pounds carrots
1 15-ounce can white pea beans, rinsed and drained
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon cumin
Black pepper to taste
1/4 cup finely minced parsley
3 scallions, minced
2 to 3 tablespoons minced fresh dill
Yogurt-Sesame Sauce (recipe follows)
1 15-ounce can white pea beans, rinsed and drained
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon cumin
Black pepper to taste
1/4 cup finely minced parsley
3 scallions, minced
2 to 3 tablespoons minced fresh dill
Yogurt-Sesame Sauce (recipe follows)
- Peel or scrub the carrots, and cut them into thin, flat matchstick pieces about 1 1/2 inches long and 1/4 inch wide. Steam until just tender (5 to 10 minutes), then refresh them under cold running water, and drain well.
- Transfer the carrots to a medium-large bowl, and add the beans, oil, vinegar, lemon juice, garlic, salt, cumin, and pepper. Mix well, cover, and refrigerate for at least several hours (and up to several days).
- Stir in the parsley, scallions, and dill within about 30 minutes of serving time. Serve cold or at room temperature, topped with a healthy dollop of Yogurt-Sesame Sauce.
Yogurt-Sesame Sauce
1/2 cup sesame seeds
3/4 cup yogurt
2 tablespoons finely minced parsley
1 tablespoon light honey
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
Up to 1/3 cup water (optional)
3/4 cup yogurt
2 tablespoons finely minced parsley
1 tablespoon light honey
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
Up to 1/3 cup water (optional)
- Whirl the seeds in a blender or electric spice grinder for about 15 to 20 seconds, or until ground to a fine meal. (Don't let it turn into a paste.) Transfer to a medium-small bowl.
- Add all remaining ingredients, except the water, and mix until well combined. Thin with water to desired consistency. Store in a tightly covered container in the refrigerator.
