- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Spring Beans and Peas with Artichoke Lemon Sauce
Posted by Olivia on Thu, May 26, 2011
We’re a big fan of the French hollandaise sauce. It’s creamy, smooth, silky, and so luscious over spring green vegetables. What we’re not fans of, however, is what the traditional sauce is made of: all egg yolks and butter. For those trying to watch their cholesterol or dairy intake, this can be a big no-no. So we transformed the hollandaise into something much lighter and healthier, using our Artichoke Lemon Tapenade and delicate Arbequina Olive Oil!
Our tapenades are almost always used in spreads, dips, casseroles, and pastas, but here, we tried something totally new. We pureed the tapenade with olive oil, lemon juice, and mustard until it was a smooth, velvety sauce—just like the French hollandaise! Poured over soft-crisp green beans and snap peas from the farmers’ market, it’s a spring sensation. Enjoy this heart-healthy recipe!
½ pound fresh green beans
½ pound fresh sugar or snap peas, trimmed
2 tablespoons Artichoke Lemon Tapenade
2 tablespoons Arbequina Olive Oil
2 tablespoons fresh lemon juice
1 tablespoon Meyer Lemon Wasabi Mustard
Sea salt and black pepper, to taste
- Bring a large pot of water to a boil over high heat. Add green beans and cook until just bright green, about 2 minutes. Remove from water; rinse under cold water and drain. Repeat with peas.
- Meanwhile, combine remaining ingredients in a blender; puree until smooth.
- To serve, arrange beans and peas on a serving plate. Drizzle sauce over; serve immediately.
Makes about 4 servings.