I’ve been using my mortar and pestle almost daily lately. I’ve been making loads of tasty salad dressings with it and last night I made fresh basil pesto. What I love most about using the m&p is the way the garlic forms this liquid-y, flavorful paste when you smash it with a little salt. I’ve been getting this mild variety of garlic from the farmer’s market that works perfect in its raw form in a salad dressing.
We went backpacking in the Cucamonga Wilderness outside of LA a couple weeks ago, which was pretty fun. It was my first time backpacking and it was pretty brilliant. Now that we have some gear, Eric and I will be doing more camping trips since they’re pretty inexpensive and fun.
We have a little weekend trip to Portland coming up, also, which will include copious amounts of micro-brewed beer and tasty PNW food. I feel like I should be an advertisement for Southwest since that is who we have been and will be flying for all these trips. This view from my seat was too good, so I turned on my phone below 10,000 feet to take this picture while we were landing. Gasp!
Green Bean + Garlic Scape Salad with Roasted Garlic Vinaigrette
1 pound fresh green beans
garlic scapes, optional
1/2 medium-sized red onion
1/4 cup slivered almonds
1 small clove raw garlic
2 cloves roasted garlic
1 tsp cumin seeds
1/2 tsp black peppercorns
juice of 1 lemon
1/4 cup olive oil
Start by bringing a pot of water – large enough to fit all the beans and garlic scapes in – to a boil. Prepare an ice water bath while the water is warming up. When the water starts to boil, add the green beans and garlic scapes and let sit for 1-2 minutes. Remove from the water and immediately put in the ice bath. Strain and set aside.
Slice the onion into thin slivers. Quick-pickling them by soaking in vinegar or lime juice while you’re preparing the recipe is great. I forgot to do this here, but feel free. Otherwise, set aside. Toast the almonds for a few minutes in a dry pan.
For the dressing, smash the raw garlic in a mortar and pestle with a pinch of salt until it forms a paste. Add the roasted garlic. I like to pan-roast my garlic these days – just throw a couple cloves in a dry pan and move them around until the skins start to darken. Should take 5-8 minutes. Toast the cumin seeds in a dry pan and then add those and the black peppercorns to the mortar and pestle. Crush the whole mixture together and add a splash of olive oil. Remove the mixture into a jar and add the lemon and olive oil. Shake to combine.
To serve, combine the beans and garlic scapes, onion, and almonds with the salad dressing.