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Acetaria (Romulan Legume Salad)

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Submitted by dotgirl333

Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.

YIELD

12 servings

PREP

10 min

COOK

0 min

READY

10 min

This is a Star Trek fan recipe inspired by the Romulan dish Acetaria, a chilled legume salad that shows up in old Trek cookbooks alongside Klingon gagh and Cardassian regova eggs. The earth-bound version: four kinds of beans (green, navy, kidney, chickpea), sliced knackwurst sausage for protein and smoke, scallions, and a sharp parsley-garlic vinaigrette blended fresh.

The minute-long boil of the beans in their canning liquid is a step that doesn’t sound necessary but absolutely is. The hot dip drives off the metallic, tinny taste of canned beans and softens them just enough to absorb the marinade. Skip it and the salad tastes like the inside of a can.

Blending the dressing instead of whisking it is the move that makes this work. The blender breaks the parsley into a green emulsion that coats every bean evenly and clings to the surface instead of pooling at the bottom of the bowl. A 30-second whirl is all it takes.

Pro Tips

  • Drain the beans well after the boil-and-strain step, residual liquid waters down the dressing
  • Use full-fat olive oil, the dressing depends on the oil for body and a light oil makes it taste thin
  • Slice the knackwurst into thin quarter-inch rounds then quarter them again, smaller pieces distribute the sausage flavor through every bite
  • The salad needs at least three hours of refrigeration before serving to let the flavors marry, overnight is even better
  • Stir gently when serving, vigorous stirring breaks up the beans and turns the salad into mush

Variations

  • Swap knackwurst for kielbasa, smoked sausage, or vegetarian sausage rounds
  • Add ½ cup of crumbled feta or sliced black olives for a Mediterranean spin
  • Stir in ½ cup of diced red bell pepper or shredded carrot for color and crunch

Ingredients

16 462.4
OUNCES ML/G GREEN BEANS
canned
16 462.4
OUNCES ML/G NAVY BEANS
canned
16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned
20 578
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned
½ 226.8
POUND G KNACKWURST SAUSAGE *
½ 118
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
½ 118
CUP ML OLIVE OIL
¼ 59
3 3
CLOVES CLOVES GARLIC
minced
1 237
CUP ML PARSLEY LEAVES
chopped, fresh

Directions

Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl.

Cut the knackwurst into ¼ inch slices and then quarter the slices. Add to the salad, then add the onions and salt.

Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 235 39% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 472mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 23%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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