Recipe forJuly 1, 2007
1 pound fresh green beans*
Remove the top and tail of the beans and parboil them in salted water until tender but not mushy. Drain and spread them immediately out to cool. Take Alice Waters’ advice: the beans retain more flavor if you avoid shocking them in cold water.
Country Picnic Dressing
Mix in blender or very well by hand.
Top the beans with the dressing and grated egg.
*Available at the Old Cheney Road Farmers’ Market