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Roasted French Bean Salad with Pine Nuts and Parmesan

This is a recipe submitted by Angela Tedesco of Turtle Farm and published in the indispensable cookbook for CSA members, From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

1 lb haricots vertes (thin French green beans), washed and dried

4 tablespoons olive oil, divided

2 cloves garlic, minced

salt and pepper to taste

2 tablespoons wine vinegar

1/4 cup pine nuts

1/4 cup shredded parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 Tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15 minutes, stirring halfway through cooking time.  Mash garlic w/ 1 teaspoon salt; add vinegar.  Whisk in 3 Tablespoons olive oil. When beans are done rasting, reduce oven to 350 degrees. Toss beans and dressing; season w/ salt (if necessary) and pepper.  Spread pine nuts on a baking sheet.  Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad.  Serve warm or at room temperature.  Adapted from a dish tasted at Restaurant Rech in Paris.  It may be made with regular green beans (roast them a little longer).

Makes 4-6 servings


This entry is related to the following products. Click on any of them for more information.
Garlic, Beans, Yellow Wax, French Filet Beans, yellow wax beans, Beans, Beans, Green, Green beans, Green and Yellow Beans, Haricot Vert (Gourmet Green Beans), String Beans,
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