Friday, May 27, 2011


The Farmers Market is overflowing with peas and beans.  These delicious French green beans are at their peak right now.

Try this recipe only if you promise not to over cook the beans. They need to be bright and slightly crunchy.

You steam them for 8-10 minutes and then plunge them into ice water to stop them from cooking and help to retain the bright color. I have found that as soon as they start to have an aroma of beans,  pull them off the stove and into the water. Test one first, but they should have a crunch.

Only three more weeks left of Spring so make this ASAP!! This is a great salad.

                                  GREEN BEAN SALAD WITH TOASTED PECANS

6 Servings

1/3 cup pecan halves
1 1/2 pounds thin green beans (French)
2 TBSP. extra-virgin olive oil
1 TBSP. cider vinegar
Salt and freshly ground pepper to taste
1/3 cup chopped flat leaf parsley
3 ounces thinly sliced dry-cured ham, such as prosciutto, or serrano, cut into 1 inch ribbons

Pre-heat oven to 350~. Spread the pecans in a pie plate and toast for about 8 minutes, or until fragrant and browned. Let cool, then coarsely chop.

Meanwhile, fill a bowl with ice water. Place the beans in a steamer basket and steam until tender but still bright green, about 10 minutes. Plunge the beans into the ice water. Drain and pat dry.

In a large bowl, whisk the olive oil with the vinegar, season with salt and pepper and toss in the beans, parsley and ham.

Sprinkle pecans on top and serve.

Recipe from


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