Green Bean Salad with Orange
Historians tell us that Queen Esther was a vegetarian, that in order to keep her Jewish identity secret and stay within kashrut, she ate only fruits, vegetables, legumes, seeds and grains. Perhaps some dairy products as well.
On Purim we honor this extraordinary woman, who outwitted the evil Haman and saved the Jews of ancient Persia from complete annihilation.
This is often a time when even meat-eaters have a vegetarian meal.
Here’s a salad that would be a delicious starter to any meal, vegetarian or not (the grated cheese is optional). It also makes a nice transition dish to spring — it’s coming!! Serve this dish at room temperature.
Green Bean Salad with Orange
1/2 pound green beans
1/3 cup chopped red onion
1 orange, peeled; segments cut into pieces
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Balsamic vinegar
1 teaspoon chopped fresh rosemary
1/4 cup grated Parmesan cheese or ground almonds, optional
Cook the green beans until they are just fork tender, drain under cold water and let dry on paper towels. Place the green beans in a bowl and add the red onion and orange pieces. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the white wine vinegar and Balsamic vinegar and add the rosemary. Toss the ingredients to coat and distribute them evenly. Sprinkle with cheese or nuts if desired. Let rest for 10-15 minutes before serving.
Makes 4 servings