The
ABC's
of Cooking with
Lynn Fredericks
author of Cooking
Time Is Family Time
L is
for Legumes
Cranberry Bean, Sprout, and
Tarragon Salad
Yield:
4 servings as a side dish
This is a spring salad using fresh, seasonal cranberry beans. It was
devised out of my family's boredom with our typical balsamic-vinegar-based
salad dressing. My kids really like the sweet crunchy lentil and pea
sprouts and the licorice-like flavor of tarragon. The Asian-inspired
dressing makes the dish a true cross-cultural amalgam that is highly
nutritious, almost void of fat and quite delicious. Hang on to a few
of the fresh cranberry beans and sprout them -- kids will see that fresh
beans sprout much faster than dried ones!
For
the salad:
- 1
pound cranberry beans, fresh in pods
- 1
pound cranberry beans, fresh in pods
-
6 ounces firm tofu
- 1/4
cup sprouts (preferably lentil and/or pea sprouts)
-
1/4 cup fresh tarragon leaves
For the dressing:
- 1
1-inch piece fresh ginger
- 1
1-inch piece fresh ginger
-
3 tablespoons vinegar
-
1/4 cup soy sauce
-
1 tablespoon sugar, or to taste
Equipment:
an empty jar with a lid
To
make the salad:
1. Have the kids help you shell the beans from their pods, and then
place beans in a medium bowl. Discard the pods.
2. Fill
a medium saucepan 2/3 full with water and bring to a boil. Cook the
beans for 5 minutes, so they are easy to chew, but not mushy.
3. While
the beans are cooking, have kids help cube the tofu into 1/2" pieces
with table knives. Place the tofu in a salad bowl. Then children can
add the sprouts. Next, little ones can tear up the tarragon leaves and
add the tarragon to the salad bowl.
4. Drain
the cooked beans, rinse with cool water and add them to the bowl. Now
you can start to make the dressing.
To
make the salad:
1. Have the kids help you shell the beans from their pods, and then
place beans in a medium bowl. Discard the pods.
2. Fill
a medium saucepan 2/3 full with water and bring to a boil. Cook the
beans for 5 minutes, so they are easy to chew, but not mushy. 3. While
the beans are cooking, have kids help cube the tofu into 1/2" pieces
with table knives. Place the tofu in a salad bowl. Then children can
add the sprouts. Next, little ones can tear up the tarragon leaves and
add the tarragon to the salad bowl.
4. Drain
the cooked beans, rinse with cool water and add them to the bowl. Now
you can start to make the dressing.
Cooking
with Kids Home
The ABC's of Cooking ::: Aa
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