Jack Stack Barbecue Green Bean Salad With Pumpkin Seed Dressing
Serves: 4 to 6 people
1/2 cup (or 2 1/4 ounces) green (shelled) pumpkin seeds (not roasted) or 2 1/2 ounces pine nuts
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
3/4 lbs. green beans (preferably haricot verts)
2 small tomatoes (1/2 half lbs. total), halved, seeded, and cut lengthwise into 1/4 inch-wide strips
Toast pumpkin seeds in a small, dry heavy skillet over low heat, stirring frequently, until puffed but not browned… about 6 minutes. (If using pine nuts, toast until pale golden… about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds. Puree remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
Cook beans in a large pot of boiling salted water until just tender… 4-6 minutes. Drain in a colander, and then plunge into a bowl of ice and cold water to stop cooking. Drain beans. Pat dry.
Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining cilantro and reserved pumpkin seeds.
Compliments of Fiorella’s Jack Stack Barbecue