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
