Fresh Shelling Bean Salad
You can use a favorite vinaigrette (about 1/4 cup, 60 ml) and perhaps include a chopped shallot to mix with the warm beans, too. A handful of fresh herbs is delightful, but I wait until the beans are cool to add them so they don’t lose their oomph. I enjoy them often tossed with good summer tomatoes and lots of fresh basil, or basil vinaigrette, which is pretty much my favorite summer salad.
- 3 quarts (3l) of very lightly salted water
- 1 pound (450g) shelling beans, shucked
- optional: a bay leaf, or a few branches of thyme or savory
- In a large covered saucepan, bring the water to a boil.
- Add the beans and any of the optional herbs.
- Reduce the heat to a low boil and cook for 20-305 minutes with the lid ajar, until the beans are tender. But be careful not to overcook them. You may need to add more water while they’re cooking.
- Drain the beans, then toss with while warm with vinaigrette, olive oil, or a drizzle of walnut or hazelnut oil and sea salt.
Notes
To serve, add a handful of fresh herbs, such as thyme, chives, or basil. Toss well, and mix with tomatoes or par-boiled green or yellow beans.