Hello hello!
I was recently reminiscing with a friend about how over a decade ago we used to walk to the Ferry Building for lunch and eat our overpriced salads and sandwiches out on one of the piers, watching the boats on the Bay and guarding our food from the seagulls. I tried to squeeze out every last minute out of those lunch breaks and walk as leisurely as possible along the Embarcadero back to the office. Now my work day lunch breaks look a little different but are just as enjoyable. I lay out a blanket under our olive tree, where the canopy is thick enough to protect sensitive baby skin, and plop Meyer down so he can soak in the dappled light, swaying branches, and chirps of the birds. He loves it, I think it helps resets his nervous system the same way that eating outside does for me. This gives me about 30 good minutes where I can eat my lunch in peace, which these days feels generous.
I’ve been trying my hardest to not rush through moments for myself, like simply eating lunch. It’s harder said than done sometimes when there’s a tiny human, a dog, and an endless to-do list calling for your attention. But we try.
One thing that has really helped make especially lunch time easier for me is prepping a big-cold-salad-adjacent dish in advance that I can just plop onto my plate and pretend like I’m at causal lunch salad bar.
When I would go to the Ferry Building for lunch, one of my favorite go-to spots was Delica, a Japanese deli, where I would make myself a lunch bento. I LOVED their green bean salad tossed in a sesame dressing. I was happy to just eat that with rice, but I normally added a fried shrimp cake or croquette on the side to round it out. If I can’t stop at Delica for lunch, I can bring a little bit of Delica to my kitchen.
This pasta salad is a combination of sesame green bean salad and cold sesame noodles, two of my favorite things to eat when it’s hot out. Noodles get swapped for pasta, I like something long about the same length as the green beans and with a coil or curl to grip onto the dressing. The green beans get blanched and chilled so they stay vibrant and crisp. Some thinly sliced cucumbers are mix in to add freshness and the dressing is creamy, bright, and nutty. Freshly ground sesame seeds add a little texture and a super fragrant roasted flavor. This keeps great in the fridge for a few days, making it an excellent make ahead side for lunch or dinner! I’ve been loving it as a side for Sunday grill nights!
Enjoy! And take time to relish in your lunch breaks!
Serves 4
3/4 lb green beans, trimmed and cut into 2-inch pieces
1/2 lb long coiled pasta like casarecce or fusilli
2 persian cucumbers, thinly sliced
1/3 cup tahini
1/4 cup kewpie mayo
1/4 cup fresh squeezed lemon juice
2 tbsp sesame oil
2 tbsp chili oil
2 tsp soy sauce
1 1/2 tbsp sugar
1/2 tsp black pepper
3 tbsp ground sesame seeds, more for topping
Bring a large pot of salted water to a boil and set a bowl of ice water off to the side. Add the green beans and blanch for about 90 seconds. Scoop the green beans out with a spider or slotted spoon and immediately transfer to the ice bath. Chill the beans for 10 minutes and then strain out the water.
Cook the pasta in the same water until al dente and strain. Allow the pasta to cool for a few minutes.
In a large bowl, mix to combine pasta, green beans, cucumbers, tahini, kewpie mayo, lemon juice, sesame oil, chili oil, soy sauce, sugar, black pepper, and sesame seeds. If the dressing needs to be loosened a little, add a splash of water and mix again. Once well combined, cover the bowl and chill in the fridge for at least 1 hour. Serve chilled with extra ground sesame seeds on top. Store in the fridge for up to 4 days.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.