PITTSBURGH (KDKA) – Rania Harris, of Rania’s Catering, is working on a vegetarian recipe to pair with the blackened salmon she made last week. This is the perfect menu for Lent!
Green bean salad with warm pistachios Vinaigrette
Meal portion: 4-6
Click here for Rania’s Black Salmon with Pomegranate Salsa recipe!
1 pound fresh peas, peeled (1 1/4 cup)
3 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1/2 teaspoon sugar
Salt and pepper
1 small shallot, halved and thinly sliced
1/2 cup dried apricots, chopped
3 tablespoons vegetable oil
1/3 cup shelled pistachios, chopped
8 ounces (8 cups) chickpeas
2 Belgian salmon (8 ounces), trimmed, halved lengthwise and sliced 1/4 inch thick
Add the peas and 1/4 cup water and simmer in a 10-inch saucepan over medium-high heat. Cover, reduce heat to medium-low, cook, stirring occasionally, until beans are tender, 5 to 7 minutes. Drain the peas and set aside. Wipe the pan clean with a paper towel.
Whisk the vinegar, mustard, sugar, and 1/4 teaspoon salt together in a medium bowl. Add the shallots and apricots, cover, and microwave until cooked through, 30 seconds to 1 minute. Stir to cover the shallots, then let cool to room temperature, about 15 minutes.
Heat oil in an empty pan over medium heat until the oil thickens. Add the pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Turn off the heat, add the shallot mixture, stir well, and let stand until the water is hot for about 30 seconds.
Gently toss the chickpeas, willow, and peas with the warm vinegar and oil in a large bowl until evenly coated and slightly wilted. Season with salt and pepper to taste. Serve.
https://pittsburgh.cbslocal.com/2022/03/02/cooking-with-rania-pea-green-salad/ Pea Green Salad – CBS Pittsburgh