Finding Inspiration in: Cool Summer Veggies for Hot Days!
TGIF! Do you have any fun weekend plans? We’ll be busy with a birthday party for my little boy, ‘choo chooing’ with good friends! It’s still going to be hot here, which makes me want to eat anything cool, like one of my very favorite recipes; chilled Green Bean Salad. It stays extra cold in a cast iron dish, perfect for barbecues! It’s especially great with fresh green beans and a good quality blue cheese:
Blanched and chilled green beans, crumbled bleu cheese, toasted almond and lemon garlic oil
- 3/4 Cup of toasted almonds (I prefer slivered)
- 1/2 tablespoon of butter
- 2 Cups of green beans, blanched
- 1/2 Cup of crumbled bleu cheese (I’ll also use Roquefort, when I have it)
- Juice of 1 lemon
- A pinch of garlic powder (you can also use pressed garlic, if you prefer a stronger flavor)
- 1 Tablespoon of olive oil
- A pinch of kosher salt and
- A pinch of pressed pepper
Blanch the green beans for 1 minute (I’ve also made this recipe with fresh Haricot Vert, no blanching, and it was just as delicious!), you want them to be crisp-tender.
Remove the beans to a cutting board and halve or quarter them (you can leave them whole for a lovely display!) and then place them in the fridge to chill.
Place the butter and almonds in a pan, toast them until lightly browned
Crumble your cheese
Combine the lemon juice, oil, garlic, salt and pepper in a dish to form the dressing
Combine all ingredients in a dish and toss it with the dressing – place it in the fridge until you’re ready to eat!
looks yum!! thanks for posting!!
No problem!
Pingback: Dilly Beans | MINT CHEVRON