Blistered Green Beans with Tomatoes, Pounded Walnuts and Raw Summer Squash
Instead of boiling green beans, chef Abra Berens recommends blistering them, which gives them an entirely new (and extremely delicious) texture and flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Mandoline
- Grater
- Chef's knife
- Cutting board
- Zip-top bag
- Skillet
- Stove
- Mixing bowl
- Spoon
Ingredients
- 1 cup walnuts, toasted
- ½ bunch parsley, roughly chopped
- Zest and juice of 1 lemon
- ¼ cup olive oil
- Kosher salt
- 1 tablespoon neutral oil, like canola
- 1 pound green beans, stems snapped off
- 1 pint cherry tomatoes, halved
- 1 medium summer squash, shaved into paper-thin planks or rounds
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