Photo by: Chris Freeland
Although growing green beans is easy (chances are you grew some in kindergarten in a cup filled with damp paper towel), knowing what to do with them when you have tons and tons (like I do right now) can be challenging.
I’ve grown slightly bored of boiled green beans with butter and salt and pepper and I’ve had just about enough salad Nicoise. So, it’s time to pull out an old standby recipe: Tuscan Green Bean Salad.
This recipe first appeared in my book Pantry Raid published in 2002 but it’s still a simple and stylish little recipe. Enjoy!
Tuscan Green Bean Salad
1/2 tsp (2 mL) grated lemon peel
2 tsp (10 mL) lemon juice
1 small clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) extra virgin olive oil
1/3 cup (75 mL) finely diced aged Pecorino or Asiago cheese
1/2 lb (250 g) green beans
Whisk lemon peel with lemon juice, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Toss in cheese.
Cut away stem ends from green beans and cut into 2-inch (5 cm) lengths. Blanch in a saucepan of boiling salted water for 3 to 5 minutes or until bright green but still crisp. Drain and refresh under cold running water. Drain well; stir into cheese mixture. Makes 4 servings.