Tripple color bean salad, with crispy mustard seeds
It's really funny how the idea of a new dish comes to live. It always begins with the thought of one particular ingredient, (kind of obsessively actually) and once the idea has settled itself somewhere in my head, it's almost impossible to get rid of it. It doesn't really matter what i'll make with it, as long as it's something with that particular vegetable or ingredient. Ridiculous, if you think about it.Anyway, this morning i thought of beans. I know, i often do, but this wasn't about 'just some' beans, but about beans in different kinds and sizes, and in different colors and structures. It had to be something beautiful on your plate, (because people like to eat things that look good, it's a fact) but also as simple and pure as possible. Not anything like a Mexican-style-kindney-beans-and-corn-saladbar which you can find already prepared in you supermarket, for example. I'm just saying.
So, at a certain point this picture popped into my head of some very, very greenish broad beans, and didn't go away. Which was a good thing, of course. Broad beans do take some time to prepare, but are awesome in salads if you keep them fresh and crispy. They combine beautifully with the white giant beans and the darker green haricots vert. But more important, it's just a very nice and tasty salad, with crispy mustard- and cilantro seeds and some zest of an organically grown lemon. Need i say more?
