Today’s recipe comes from Chef Helton in Fairfield. He recently prepared this dish for our Farmigo Harvest Happy Hour with freshly-harvested beans from our garden.
Green Bean Salad
Makes one serving.
1 Gallon of water
1 Cup of salt
1/2 cup of mixed olives
1/2 cup of almonds
3 tablespoons of EVOO
3 tablespoons of sherry vinegar
1/4 cup seeded hot cherry peppers julienned
1 1/2 cups of stemmed and blanched green beans
Salt to taste
To blanch Green Beans
Bring water and salt to a boil, cook beans for approximately two minutes or until desired tenderness. Remove from water and shock in the ice bath. Remove beans from water as soon as they are cold.
Mix green beans, cherry peppers, almonds, olives, vinegar and olive oil in a bowl, season with salt to taste. Let it marinade for approximately five minutes. Scoop on to a plate with almonds and olives on top of beans. Enjoy!