Market Loot to-do:
Pesto Potato & Green Bean Salad -- done!
Here's the next cast of characters from the market.
radishes (again, inherently pretty!),
(It's playing "Where's Waldo?" among the other herbs.)
I used one pot of salted boiling water to blanch the yellow beans, then the shucked peas. I sliced the radishes and made a simple lemon vinaigrette with a ton of dill. This came together fast.
I must say, this is so pretty! Precision or delicacy isn't my strong suit when it comes to creating or designing anything, but I think this looks very pretty and delicate; very lady-like.
(The taste packs a big punch with the lemon and dill, though! I guess a little bit of me managed to get itself through to the dish, haha.)
But, I give credit to those yellow wax beans and radishes. They're pretty on their own without any help from me.
We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event created by Kalyn's Kitchen with the goal of helping each other learn about cooking with herbs and unusual plant ingredients.
If you'd like to participate, see who's hosting next week. WHB is hosted this week by Gretchen of Canela y Comino.
Market Loot Series
Pesto Potato and Green Bean Salad
Yellow Beans, English Peas, Radish and Dill Salad
Fried Green Tomatoes
Chimichurri with Flank Steak