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Feed Your Soul Too

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Green Bean Salad with Tahini

August 12, 2016 by Peter Block 15 Comments

This is the 3rd post this week in what I guess I am calling my vegetarian vegan series.  This is from a guy who grew up on meat and potatoes. UNREAL.  This truly is a sign of how far my cooking has come.  But what do I call this recipe?  Green Bean and Mushroom Salad?  Green Bean, Mushroom and Shallot Salad?  But what about the tahini dressing?  The base of this dish was the green beans.  So how about Green Bean Salad with Tahini.

Green Bean Salad with Tahini #vegetarian #Middleeastern #vegan | feedyoursoul2.com

Green Bean Salad with Tahini from Feed Your Soul Too

Green Bean Salad with Tahini #vegetarian #Middleeastern #vegan | feedyoursoul2.com

Green Bean Salad with Tahini

This is the first post in a series of posts I will be making on Michael Solomonov.  I was at a family wedding recently, and my father-in-law, walked up said hello and handed me a cookbook from Zahav.  Zahav is one of the best restaurants I have ever been too.  It is in Philadelphia.  It is not fancy.  It is just awesome. Michael Solomonov is the owner and chef.  This is an Israeli, Middle Eastern restaurant.  The food is awesome.  Be sure to order plenty of the mezze – appetizers.  They are out of this world and you will see some of these recipes over the next few weeks.

Green Bean Salad with Tahini from Feed Your Soul Too

This dish is really quite simple.  The green beans are heated up in the pan with some oil.  Then, the shallots and mushroom are added just enough to take the water out of the mushrooms and to soften the shallots.  The one ingredient that I left out on purpose was the lentils.  How funny is that?  I normally add lentils to various recipes I adapt.  The dressing is so simple.  The tehini is mixed with some ice water.  I also added some lemon juice, and some roasted garlic and butter to round out my dressing.  This was my adaption from Michael’s recipe.

Green Bean Salad with Tahini from Feed Your Soul Too

The roasted garlic and butter in a skillet.  Then, the tahini blended with the garlic butter mixture and some ice water and salt.  

Garlic & Butter

Garlic & Butter

Tahini in Blender

Tahini in Blender

The green beans sautéing, and then, the mushrooms and shallots added.

Green Beans

Green Beans

Mushrooms and Shallots added

Mushrooms and Shallots added

 My key spice is Balti that I purchased at Penzy’s in Pittsburg.

Balti Spice

Balti Spice

The Green Bean Salad with Tahini plated.

Green Bean Salad with Tahini #vegetarian #Middleeastern #vegan | feedyoursoul2.com

Green Bean Salad with Tahini Plated

Green Bean Salad with Tahini
2016-08-10 02:36:42
Serves 6
An Israeli recipe from Michael Solomonov's Zahav Restaurant - Green Bean Salad with Tahini dressing.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/2 a head of garlic, roasted
  2. 2 shallots thinly sliced
  3. 1/2 lemon squeezed
  4. 1/4 cup olive oil
  5. 4 cups green beans, trimmed
  6. 1 1/2 cups quartered button mushrooms
  7. 1/4 cup canola oil
  8. 4 garlic cloves, thinly sliced
  9. kosher salt
  10. 1/4 cup tehina
Instructions
  1. Roast a head of garlic dressed with olive oil in a 400 degree oven for 40 - 50 minutes.
  2. Combine the chopped shallot with the tehina, lemon, black pepper, garlic butter, and a pinch of salt in a food processor and puree.
  3. Be careful not to let the tehina overheat — add ice water, 1 tablespoon at a time, if the mixture seizes up.
  4. Season with more salt if you like. Set the tehina sauce aside.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the green beans and a pinch of salt and cook, stirring, until the beans start to soften, about 3 minutes.
  7. Add the sliced shallot and the mushrooms to the skillet and continue cooking until the green beans are tender and lightly browned, about 10 minutes more.
  8. Add the shallots and mushrooms and cook for 6 - 8 minutes softening the shallots and cooking the water out of the mushrooms.
  9. Transfer to a bowl with a slotted spoon, discarding any excess oil. Set aside and keep warm.
  10. To assemble, mix the tehina sauce with the green beans, shallots and mushrooms and spoon the mixture onto a serving platter.
  11. Top with the tahina dressing.
  12. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/

Filed Under: Sides, Vegetarian Tagged With: green beans, side, tahini, vegan, vegetarian

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Reader Interactions

Comments

  1. Patty Haxton Anderson

    August 16, 2016 at 12:14 pm

    What a great side dish. Love fresh beans to no end!

    Reply
    • Peter Block

      August 16, 2016 at 8:23 pm

      Thx so much Patty.

      Reply
  2. champagne-tastes

    August 12, 2016 at 3:11 pm

    I’ll have to check that place out next time I’m in Pittsburgh- this looks fantastic! (Love that silverware btw)

    Reply
    • Peter Block

      August 12, 2016 at 7:03 pm

      You can find them on line but nothing beats walking through the store. You might take your credit cards out of your wallet before you go in! 🙂

      Reply
  3. Karly

    August 12, 2016 at 1:56 pm

    I love everything having to do with green beans, and this salad is no exception! Looks amazing!

    Reply
    • Peter Block

      August 12, 2016 at 7:04 pm

      Thank you very much Karly.

      Reply
  4. Karly

    August 12, 2016 at 1:54 pm

    I love everything having to do with green beans, and this salad is no exception! A must try!

    Reply
  5. Just Jo

    August 12, 2016 at 1:35 pm

    oh yum I would eat the whole batch for dinner no problem 😉 Green beans are amongst my most favourite veg and I lurve tahini. Ooo I could get very greedy with a bowl of this infront of me!

    Reply
    • Peter Block

      August 12, 2016 at 7:04 pm

      Jo, you are funny. Thx for making me smile.

      Reply
  6. Tara

    August 12, 2016 at 1:25 pm

    Such a great use of tahini! I love how bright those green beans are.

    Reply
    • Peter Block

      August 12, 2016 at 7:05 pm

      Thx Tara. Just trying to follow your lead of a multi-cultural menu!

      Reply
  7. jacquee | i sugar coat it!

    August 12, 2016 at 12:38 pm

    Simple to make, but so full of flavour!

    Reply
    • Peter Block

      August 12, 2016 at 7:06 pm

      Thx Jacquee.

      Reply
  8. Camillaq

    August 12, 2016 at 9:15 am

    Beans, garlic and mushrooms you say! This is a total winner of a salad Peter, gorgeous flavours:-)

    Reply
    • Peter Block

      August 12, 2016 at 7:06 pm

      Thx so much Camilla.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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