Friday Kids’ Recipe: It’s about Thyme!
July 31, 2009
By Jean Saunders, HSC School Wellness Director
My favorite thing about this recipe is that it's so easy and fun to make with kids. It requires no knives or other sharp objects, and little chefs can do practically every step of the process. I've had great success making this recipe with children as young as three — they loved snapping the beans, pulling apart the thyme, squeezing the lemon juice. And in the end, they love eating the tasty, crunchy summer salad!
Summer bean salad
½ pound green beans, ends snipped
½ pound yellow beans, ends snipped
Ice water bath
2 tbsp lemon juice
½ tsp mustard
1 tsp garlic, chopped
½ tsp honey
Salt, pepper to taste
6 tbsp olive oil
1tsp garlic, chopped
1 tbsp fresh thyme, chopped
1 tbsp chives, chopped
4 cups leaf lettuce, torn into bite sized pieces
Bring 2 quarts of salted water to boil in saucepan. Add beans. Cook for 4 minutes. Drain. Immerse in ice water bath for 5 minutes. Drain. Whisk lemon juice, mustard, garlic, honey, salt, and pepper, in bowl. Continuing to whisk, slowly pour in olive oil. Adjust seasonings to taste. Toss beans with 2 to 3 tablespoons of dressing. Add chopped herbs, toss again. Mix beans and lettuce together. Add additional dressing to taste.