Green Bean, Watermelon Radish, and Crunchy Quinoa Salad
TWO new cookbooks to announce (!!) and a pre-order sale
Hello, hello! I have been looking forward to writing this month’s newsletter and sharing some very exciting news with you. Drum roll, please…
My new cookbook comes out in a couple of months! It’s called The Hostess Handbook, and in it you will find more than 100 easy entertaining recipes plus curated menus and all the best party planning tips and tricks. Hosting a dinner party is easier than you think—you just need some reliably delicious recipes and a little expert knowledge on things like candles (only unscented on the dinner table); flowers (Trader Joe’s has the deals and you can’t go wrong with a monochrome arrangement); and drinks (choose both a nonalcoholic option and something classic). The Hostess Handbook will show you how to create an event that’s warm, joyous, and imbued with the special glowy feeling of a celebration that we never want to end.
I’m thrilled to finally share all the hosting lessons I’ve learned and gleaned from friends over the years. The Hostess Handbook comes out on June 18th and is available now for pre-order from all major booksellers. Please buy a copy for yourself and another one for your best friend. For a limited time, the publisher is offering 20% off when you use the code PREORDER24 at checkout. Pre-orders are hugely important for authors like me, and it would mean a lot if you’d consider pre-ordering a copy or two. Thank you so much for your support!
As a gesture of gratitude, I will be sending a little gift to everyone who pre-orders The Hostess Handbook. Stay tuned for more details on that coming next month!
Now, as if The Hostess Handbook isn’t enough excitement already, I have a second cookbook announcement to make:
I co-authored Pamela Anderson’s phenomenal cookbook, I Love You, and it will be published later this year on October 15th! Pamela cooks with so much heart, skill, and generosity. Her food is comforting but contemporary, with touches of grace and always lots of fresh herbs and edible flowers. I’m so proud of this book we made together—plant-based recipes from the garden to nourish your family and friends. What an honor and a joy it is to be part of the dream team. I Love You is available now for pre-order!
For this month’s recipe, I wanted to share a sneak peek from The Hostess Handbook with you. This recipe for green bean, watermelon radish, and crunchy quinoa salad is beautiful, colorful, and a crowd-pleaser. When you’re invited to a dinner party and the host asks you to bring a salad, this is your answer. A summery and delightfully unexpected dish that’ll become your new go-to.
Green Bean, Watermelon Radish, and Crunchy Quinoa Salad
Serves 6
This salad doesn't have any leafy greens. It's hearty from green beans and a generous shower of crunchy quinoa. It can hold its own as a satisfying dish in a vegan menu, and it also pairs well with meaty mains like Bavette with Chimichurri (page 153).
½ cup (85 g) quinoa (any color), rinsed well
1 cup (240 ml) water
Fine sea salt
1 small garlic clove, peeled
3 tablespoons fresh lemon juice
1½ teaspoons good-quality red wine vinegar
Freshly ground black pepper
Dijon mustard
½ cup (120 ml) extra-virgin olive oil
1 pound (450 g) haricots verts, stem ends trimmed (you can leave their little tails on)
8 ounces (225 g) watermelon radishes, scrubbed
Flaky sea salt
In a small saucepan, combine the rinsed quinoa, water, and a pinch of fine salt. Bring to a boil, then adjust the heat so that the water simmers gently. Cook, uncovered, until the quinoa has absorbed all the water, 12 to 15 minutes. Remove the pan from the heat, cover, and let steam for 5 minutes. Fluff the quinoa with a fork and transfer it to a plate lined with a clean kitchen towel or paper towels to absorb any extra moisture.
Meanwhile, using a mortar and pestle or the side of a large knife, crush the garlic and a pinch of fine salt to a smooth paste. Transfer to a small bowl and stir in the lemon juice, vinegar, ¼ teaspoon fine salt, and lots of black pepper. Dip the tines of a clean fork into the mustard jar. When you lift the fork, a small amount of mustard will cling to the tines. Dunk the fork into the lemon juice mixture and stir to incorporate. Pour in ¼ cup (60 ml) of the olive oil and stir until the dressing is emulsified.
In a large skillet, warm the remaining ¼ cup (60 ml) olive oil over medium heat and add the cooked quinoa. Cook, stirring occasionally, until the quinoa is golden brown and crunchy, 5 to 10 minutes. Transfer to a plate and let cool.
Wipe out the skillet and fill it with hot water. Season the water generously with fine salt and bring to a boil. Add the haricots verts and cook until bright green and tender but still a little crunchy, 1 1/2 minutes. Drain and transfer to a large serving platter.
Using a mandoline or sharp knife, slice the radishes as thinly as possible. Add them to the platter with the green beans. Drizzle the dressing over the radishes and beans and use your hands to gently toss. Sprinkle the crunchy quinoa over the top, finish with a few pinches of flaky salt, and serve.
DO AHEAD
The dressing can be made up to 1 week ahead and stored in an airtight container in the fridge. You can cook the quinoa up to 3 days ahead and store, covered, in the fridge. But wait to fry the quinoa in the olive oil until the day of the party.