There's nothing like the crunch of a perfect string bean. And while we love them warm and swathed in butter, we also enjoy them in fresh, savory salads. This week, share your best string bean salad -- you can use green or wax beans or both!
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Green beans, lemon, agave nectar, feta, red onion, and marjoram.
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Amanda's daughter Addie and Kristen chat about the day's news while Amanda and Merrill study Midge's recipe.
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A top-and-tail-a-thon.
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Marjoram!
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That's most certainly Merrill slicing the red onion so thinly.
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Before: in the beans go for a little blanching, just enough to take off the raw edge.
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After: super-green beans.
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It's easy to snap the ends of tender young haricots verts.
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Mayo and olive oil make a lushy, silky base for the dressing.
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This recipe calls for raw zucchini, which was something new -- and great -- for us.
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A particularly lovely tarragon sprig.
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We ended cutting the zucchini roughly the same size as the beans.
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Merrill checks the heat -- plenty of salt and a vigorous boil ensure crisp, vibrant green beans.
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Jennifer Ann calls for green peppercorns (dried, not fresh), which have beautiful papery skins and a heat that sneaks up on you.
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The beans take barely more than a minute -- make sure not to overcook them!
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Shocking them in ice water stops the cooking immediately, making for a crunchy salad.
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It was almost a shame to chop up those beautiful tarragon leaves.
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But they look so gorgeous flecking the dressing!
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Halved beans are much easier to get your mouth around.
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Amanda pours the dressing over the beans and zucchini.
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She attempted to fold everything gently together, but the dressing leapt out of the bowl and attacked her pretty pink top. (We managed to rescue it with a very wet towel.)
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