Romano Bean Salad
Description
Dress the blanched beans right before you plan to serve them, as the lemon juice will cause the beans to discolor if they sit too long in the dressing.
Ingredients
Scale
- Kosher salt
- 1 lb Romano beans, trimmed and cut into thirds
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 cup chopped soft fresh herbs, such as parsley, chervil, chives, or mint
- Flaky salt, such as Maldon
- Freshly ground black pepper.
Instructions
- Bring a pot of water to a boil and add kosher salt. Add the beans and cook until just tender, about 3 minutes. Drain and let cool until warm, then transfer to a bowl and toss with olive oil, lemon juice, and herbs. Season to taste with flaky salt and pepper. Serve at room temperature.
Notes
- Not Included in Large Real Food Box: Kosher Salt, EVOO, Flaky Salt, Black Pepper
Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.