McCleaf's Orchard
Connect

McCleaf's Orchard

Promote Your Page Too

<< Back

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


1 Comments »
Oakland said,
10/28/2014 @ 5:48 am
This looks so delicious and simple to make. I find beans tricky to cook just right, so an extra thanks for the note about cooking time. Yang Chow Restaurant
Leave a Comment
Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.



Leave this field empty


Check this box to receive updates by email when
new comments are added to this item.