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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


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