Ingredients
Ingredients:
- Whipped Cottage Cheese- Yield 1 1/2 cups
- 2 cups white beans
- 1 tsp. baking soda
- 2 Tbsp. lemon juice
- 2 medium garlic cloves, minced
- 2 Tbsp. olive oil
- 1 cup cottage cheese
- 1 tsp. kosher salt
- 1/2 tsp. cumin, ground
- Charred Snap Peas
- 2 cups snap peas
- 1 Tbsp. cooking oil
- 1/2 tsp. salt
- Zest 1/2 lemon
- 1/2 tsp. Chili flakes
- Mustard vinaigrette- Yields 1 qt.
- 1/2 cup dijon mustard
- 1 cup apple cider vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. agave or honey
- 2 tsp. salt
- 1/2 Tbsp. black pepper
- 1 cup olive oil
- Bean Salad Mixture
- 1 cup snow peas, peeled and blanched
- 1/2 cup white beans, cooked
- 1/2 cup breakfast radishes
- 1/2 english cucumber, sliced thin and quartered
- 1/2 red onion, julienned
- 1/2 cup sunflower seeds, toasted
- 1 lbs. Arugula
- 1/2 cup mustard vinaigrette
- 1 Tbsp. Kosher Salt
- Black pepper
- Juice of 1 lemon
Instructions
- To start, begin with the whipped cottage cheese. Place white beans in a medium saucepan with baking soda. Cover beans with about 3 inches of water, bring to a boil and continue until tender. Reduce heat if it overflows. Once tender, strain and run under cold water for about 1 minute. Set aside. This should be done a day ahead.
- Then, in a food processor or blender, combine lemon juice, salt, and finely chopped garlic. Let the mixture rest for about 10 minutes to lessen the garlic flavor.
- Next, add 1 1/2 cups of the cooked white beans, reserving the rest for bean salad. Blend in a food processor with olive oil, cottage cheese, salt and cumin until smooth, then set aside.
- To make the charred snap peas, heat cooking oil in a wok or cast-iron skillet to a high heat until it starts to smoke. Then, add in the peas and allow to cook until they begin to char, tossing the pan to get an even coating about 3-5 minutes. Once charred, remove the peas from the pan and toss with salt, lemon zest and chili flakes, then set aside.
- To make the mustard vinaigrette, in a blender, combine Dijon mustard, vinegar, lemon juice, agave, salt & pepper. While continuing to blend, slowly drizzle in olive oil until emulsified. Taste and adjust if needed.
- Next, lightly salt cucumber with 1 tbsp of salt 10 minutes before assembly. When ready to assemble, smear whipped cottage cheese across the plate. In a medium mixing bowl, toss the charred snap peas, snow peas, white beans, breakfast radishes, English cucumbers, red onions, cucumbers, arugula, and sunflower seeds with the mustard vinaigrette. Vinaigrette should coat the salad but not be too wet.
- Place the bean salad on top of whipped cottage cheese spread and finish with extra sunflower seeds. Add a pinch of smoked salt, black pepper, and a squeeze of lemon to taste.
- Repeat process for both plates.
NUTRITION FACTS
PER SERVING
Calories: 345 kcal
Protein: 11 g
Carbohydrate: 22 g
Fiber: 6 g
Total Fat: 24 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Calcium: 155 mg
Sodium: 560 mg
Sodium: 4.5 g
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