Food photo du jour

I got the idea for this salad from a 1940s cookbook that belonged to my grandmother. Today's version was a little different from usual, because we had no celery (which is usually chopped into the salad--we garnished with red onion instead) and no white wine vinegar (we used red instead). But otherwise, it's pretty close to the original.

I make this salad fairly often, but today's is extra special because Mom and I shelled these lima beans ourselves. They came from a farm just up the road.

LIMA BEAN SALAD
Lay a bed of greens on each serving plate.
Steam lima beans until tender, then rinse in a couple of changes of cool water until they are just a little warm. Pile them on the greens. Drizzle with a simple vinaigrette (olive oil, wine vinegar, sea salt, pepper, plus fresh tarragon, parsley, marjoram, etc., if you have them).
Top with a dollop of dressing made from equal parts prepared horseradish, mayonnaise, and Dijon mustard. Sprinkle with minced red onion.