Yellow beans with tomato vinaigrette
Here is a recipe for yellow beans using the tomato vinaigrette from the previous post. Serve it warm or at room temperature but not cold as the oil in the dressing needs to be liquid (it thickens in the fridge). Yellow beans are soft and buttery and the acidity in the vinaigrette compliments them beautifully. Substitute green beans if you don’t have the yellow variety.
To cook, steam the beans or cook them in boiling salted water for a few minutes, but try not to overcook. They should be cooked through but not get too limp. On the other hand, they should not be raw. There is nothing worse then ordering cooked vegetables at a restaurant only to be presented with vegetables that have been so barely cooked as to leave them practically raw. So disappointing. This happened many times this summer, and at some of our best restaurants. This must be a trend that I hope ends soon.
Yellow beans are getting near the end of their season, soon to be replaced by fall produce. I am going to miss the entire month of September here, so many of the transitional vegetables will not see my kitchen this year. On the other hand, I am looking forward to trying new foods in the various Scandinavian countries we’ll visit, as well as St. Petersburg and of course Iceland. I wonder what’s in store for us. I will blog from wherever we are, as I usually do when we travel.
I will schedule a few recipe posts in case you check the blog while we are en route here and there, but I fully expect to tell you all about this upcoming northern adventure.
Until then, enjoy.
1 lb yellow beans
1 recipe tomato vinaigrette (previous post)
Steam the beans over boiling water until done, or cook them in boiling slated water.
Toss the beans with half of the vinaigrette,
Place the beans on a platter, spoon remaining vinaigrette over, garnish with chopped parsley and serve with fleur de sel on the side.